Thursday, 30 August 2012

Tomato, Zucchini, and Eggplant Tian

 As other posts will tell you, we get a box of fruit and vegetables once a week from Boston Organics. This box contained eggplant, thus this recipe was followed and altered a bit.

  • 2 pounds round tomatoes, about 4, sliced thin
  • 1 red onion, sliced thin
  • 1/2 pounds zucchini, about 2, sliced thin
  • 1 eggplant, sliced thin
  • salt and pepper
  • 1/4 cup extra virgin olive oil
  • 1/4 tsp basil leaves
  • 1/4 tsp thyme
  • 1/2 tsp parsley
  • 1/2 tsp dill
  • 1/2 oregano
1) Preheat the oven to 375F/190C.
2) Arrange the vegetables in rows in the baking dish in the order of: tomato, eggplant, tomato, zucchini, onion, repeat. If there is extra place it in the middle or around the edges.
3) Season with salt and pepper

4) Mix the herbs and additional salt and pepper into the olive oil.
5) Poor the olive oil over the vegetables in the dish.

6) Place tinfoil over the vegetables and bake for 1 hour.

7) Remove the tinfoil and bake for another 1/2 hour.

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