Ratatouille is stewed vegetables. Tian is the container in which the vegetables are cooked as well as the layered content. We do not have a tian, but we can layer vegetables in this beautiful dish.
Serves 4-6
Preheat the oven to 375F (190C)
1/2 cup (120 ml) olive oil
1 small eggplant
1 medium organic each: yellow squash and zucchini
1 onion
2 minced cloves of garlic
3 organic tomatoes
2 organic potatoes
1 Tbs. (15 ml) chopped thyme and a few sprigs for garnish
1 Tbs. (15 ml) chopped parsley
¼ cup (60 g) crumbled goat cheese or dairy free goat cheese
A. For the oven:
1. un
Brush two baking sheets with some olive oil.
2. dos
Slice the eggplant in half lengthwise, then crosswise into thin slices.
3. tres /th-re-ss/
Cut the onion into thin slices.
4. quatre /quat-r/
Place the eggplant in single layer on one baking sheet and the onions on the other.
5. cinc /zink/
Brush with olive oil.
6. sièis /seei-s/
Sprinkle with minced garlic and black pepper (if desire).
7. sèt /seet/
Roast in the oven 12-15 minutes, until they are slightly softened.
B. Next:
1. Cut the squash, zucchini, tomatoes, and potatoes into thin slices, crosswise.
2. Brush olive oil in a backing dish.
3. Layer the roasted onions on the bottom of the dish.
4. Standing up, slightly overlapping and fitting tightly, make a row of different vegetables: eggplant, squash, zucchini, tomatoes, potatoes...repeat until all are lined up in the dish.
5. Drizzle with remaining olive oil, season with the herbs over the top, garnish the with the thyme sprigs.
6. Cover with foil. Bake about 35 minutes. Make sure the potatoes are done.
7. Uncover, sprinkle cheese over the top, and bake another 5-10 minutes.
Bon apetís! (Provençal)
