- 4
Ingredients
- 3 tablespoons olive oil, more if needed
- 1 onion, thinly sliced
- 1 lb. eggplant, sliced
- 1 small zucchini sliced
- 1 red pepper, cored, seeded and cut into thick julienne strips
- 8 oz. tomatoes, cut into thick slices
- 2 - 4 tbsp. fresh basil, torn
Preparation
Step 1
* Sauté onions in olive oil. Chop up equal amounts of aubergine/eggplant, courgettes/zucchini, and coloured peppers/capsicums. Spread the sautéed onions over the bottom of a roasting pan or gratin dish. Layer in the vegetables, seasoning with salt and pepper as you go. Lay sliced tomato on top. Drizzle over some olive oil
* Bake in a very hot oven (about 400°F/200ºC or 450°F/220°C, depending on how your oven behaves) until the liquid has evaporated and the vegetables have sunk into a deep-coloured confit, approx.2 hours stirring once or twice. (Check the tian at half-time. If you find the top browning too quickly, lay on a piece of foil and continue cooking.)
*NUTRITION:*
* Calories - 156
* Fat - 11
* Sat Fat - 1.4
* Carbs - 14.8
* Fibre - 6.2
* Protein - 2.8