Provençal Tian (Eggplant, Zucchini, Squash, & Tomato Casserole)
Ingredients:
125mls extra-virgin olive oil, divided
400gms zucchini, ends trimmed
sea salt
400gms squash (about 2 medium), ends trimmed
400gms eggplant, ends trimmed
400gms firm tomatoes, sliced
5 medium cloves garlic, crushed
200gms yellow onion (from 1 small onion)
425gms whole peeled tomatoes, crushed by hand
100mls chicken stock
¼ tsp chopped fresh oregano
¼ tsp marjoram leaves
¼ tsp fresh basil
¼ tsp dried rosemary
¼ tsp dried thyme
freshly ground black pepper
Method:
In a large skillet, heat 2 tablespoons olive oil over high heat until shimmering. Working in batches & being sure not to crowd the pan, add zucchini, season with salt, & cook, turning, until browned in spots, about 4 minutes per batch. Add more oil as needed to prevent pan from drying out, & adjust heat as needed throughout to maintain a very hot, but not heavily smoking, pan.
Transfer each batch to a baking sheet & spread in an even layer to cool, then transfer cooled slices to a second baking sheet or plate. Repeat with remaining zucchini, squash, sliced tomatoes & eggplant until all vegetables are lightly browned.
In a medium saucepan, heat 2 tablespoons olive oil over medium heat. Add garlic & onion & cook, stirring, until fragrant. Add chicken stock, crushed tomatoes, bring to a simmer, & cook, stirring continuously.
Ladle 200mls of the tomato sauce back into the skillet & deglaze thoroughly; you want as much flavour from the browns vegetables as possible to enhance the flavour profile of the sauce. Add to the saucepan & reduces in volume by one third.
Blend to a smooth purée, & add herb & spice mix. Season with salt & pepper.
In an earthenware, ceramic, or glass baking dish, spoon just enough sauce to cover bottom of dish in a thin, even layer. Arrange sautéed vegetable slices in an alternating layered pattern on top of sauce until entire dish is filled. Spoon a thin layer of sauce on top of vegetables.
When ready to bake, preheat oven to 230°C. Par-bake until tian is fully heated through & lightly browned but still firm as the vegetables will continue to cook after you remove from the oven; if it is necessary to take the heat out of the baking dish to stop the cooking process, sit on a bed of ice for 2-3 minutes to avoid overcooking.
The objective is to avoid a soggy mess; by applying a high heat, cooking sliced vegetables individually & complementing with a flavoursome tomato sauce & monitoring the cooking process, you should be able to produce a Provençal Tian where the vegetables are tender but still demand a degree of crunch.