Tian Provençal

🛒 Ingredients

• Eggplant 300 g · 75 kcal
• Zucchini 400 g · 68 kcal
• Tomatoes 500 g · 90 kcal
• Onion 200 g · 80 kcal
• Garlic 15 g · 22 kcal
• Olive oil 60 g · 533 kcal
• Herbes de Provence 2 g · 6 kcal

👨‍🍳 Instructions

1. Preheat oven to 180°C (350°F). Slice eggplant, zucchini, and tomatoes into thin rounds, about 0.5 cm thick.
2. Finely chop the onion and garlic. In an oven-safe baking dish, sauté the chopped onion in 1 tablespoon of olive oil until softened, about 5-7 minutes.
3. Add the minced garlic and Herbes de Provence to the onions, stir, and cook for another minute until fragrant. Spread this mixture evenly as a base.
4. Arrange the sliced eggplant, zucchini, and tomatoes alternately in overlapping concentric circles over the onion-garlic base, starting from the outside of the dish and working inwards.
5. Drizzle the remaining olive oil over the vegetables, then season generously with salt and black pepper.
6. Bake for 45-50 minutes, or until the vegetables are tender and slightly caramelized on top. Serve warm.