Colourful Tian with tomato, zucchini and eggplant

By October 5, 2018RECIPES, TO EAT

At this moment we have too many tomatoes, zucchinis and eggplants. It’s peak season, and they are everywhere! Supermarkets, greengrocers, the typical vegetable stalls along the road all sell plenty of these delicious vitamin bombs.

So I was looking for a recipe to be able to use some of my harvests. This – slightly changed – recipe for a Tian comes from Rachel Khoo’s book “My Little French Kitchen” and is perfect to get rid of some vegetables. It goes wonderfully with a piece of meat from the barbeque or some fish.


Serves: about 8 persons
Preparation time: 30 minutes
Oven: 60 to 90 minutes


  • 4 red onions, thinly sliced
  • 4 cloves of garlic, pressed
  • 4 twig of fresh thyme
  • 4 tbsp olive oil
  • 2 eggplants
  • 2 zucchinis
  • 7 firm tomatoes


Heat the oven to 180 degrees. Fry the onions, garlic and thyme in a frying gently and just golden brown for about 10 minutes in 2 tablespoons of oil.

In the meantime cut the tomatoes, zucchinis and eggplants into thin, but not too thin, slices. As you are interchanging tomatoes with zucchinis and eggplant, it is smart to pick vegetables with more or less the same diameter. If there is a large difference in the thickness, you can also halve the slices.

Put the baked onions in a round oven dish (about 19 cm in diameter) and straighten the surface as much as possible. Interchange the slices of tomato, zucchini and eggplant circular and upright in the oven dish.

Sprinkle the tian with the remaining olive oil and season with some salt, pepper and some more thyme. Bake in the oven for about one, one and a half hour. If the vegetables roast to quick, cover the dish with some aluminium foil. Bon appétit!

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