The Tian, is a dish from Provence (South of France). The meaning of word Tian (is clay pot) we cook this dish in a clay pot and serve it directly on the table. Three vegetables are used in the composition of the Tian (courgettes, aubergines and tomatoes). You can also add the vegetables of your choice and even better with seasonal vegetables.
This recipe comes from my mother, here I used fresh vegetables and herbs from my garden.
- 4 medium courgettes
- 4 medium aubergines
- 4 medium tomatoes
- 6 cloves garlic
- 2 yellow onions
- Extra virgin olive oil
- A pinch of salt
- A pinch of black pepper
- In a large pan add 4 tablespoons of olive oil and the chopped onions.
- Cook on a medium heat for 5 minutes (no need to caramelize the onions) just to make them soft.
- Remove from the heat and set aside.
- Slice the courgettes, the aubergines and the tomatoes (try to sliced them the same size for all the vegetables).
- In a clay pot (or any oven dish), add onto the bottom the onions and sprinkle with thyme.
- Place the vegetables as in the pictures and alternate and repeat until you fill the dish (you can imagine another shape if you want).
- Preheat the oven at 200C degrees.
- Sprinkle with olive oil.
- Add on the top the crushed garlic and some sprigs of rosemary.
- Cook for 1h30 (be careful cooking with a clay pot and oven dish is different, with a clay pot is longer).
- Remove from the oven and serve hot and sprinkle with fresh thyme.
This dish is a ray of sun on your plate, the fragrance and the flavors of the aromatics herbs are so delicious and I drizzle with even more olive oil.
Try to use vegetables from same size for a better harmony in your oven dish.