Tian (Eggplant, Zucchini and Tomato Gratin)

by Donald Ohlen

serves 8

3 tablespoons olive oil (1 for sautéeing, 2 for baking)

4 medium yellow onions

1 or 2 medium globe eggplants

3 to 5 tomatoes (home grown or heirlooms are best)

4 zucchini

1 teaspoon herbes de Provence

salt and pepper

4 ounces grated Parmigiano-Reggiano cheese (1/2 cup coarsely grated)

Preheat oven to 400 degrees.

Chop onions coarsely and sauté in 1 tablespoon olive oil until brown (about 10 minutes). Place onions in a shallow 9 by 12-inch baking dish.

Slice eggplant, tomatoes and zucchini in 1/4-inch slices. Cut eggplant slices in half. There should be about the same amount of each vegetable, and slices should be about the same size. You may need to slice the zucchini on the diagonal and trim tomato slices to accomplish this.

Stand up one row of eggplant slices against one wall of the baking dish (short side). Follow with a row of tomatoes, then zucchini. Repeat rows until the dish is full and packed fairly tightly.

Sprinkle herbes de Provence on top and into rows. Add salt and pepper to taste. Drizzle 2 tablespoons olive oil on top. Then sprinkle the cheese over the vegetables and into rows.

Bake for 1 hour until crusty on top and the liquid has evaporated.

This dish has eye appeal and is great with roast chicken, lamb or Italian sausage.