Tian Provençal
I hate to say “well actually” here, but the final dish served in our beloved film Ratatouille is technically a tian - not a true ratatouille. Ratatouille is more of a stew, and a tian is baked layered vegetables. The components and flavors are very similar, and both are absolutely delicious late summer dishes. Serve alongside grilled bavette steaks and a baguette for a perfect al fresco dinner.
Serves 8
INGREDIENTS
For the base
1 yellow onion, small dice
1 red bell pepper, small dice
2 tablespoons olive oil
1 (15-ounce) can crushed tomatoes
Pinch chili flake
For the veggie layers
2 zucchini
2 yellow summer squash
2 eggplant
2 heirloom tomatoes
2 teaspoons fresh rosemary, minced
2 tablespoons fresh thyme, minced
4 garlic cloves, thinly sliced
2 tablespoons olive oil, plus more as needed
Freshly cracked black pepper
METHOD
Preheat the oven to 400°F.
Make the base. Heat a 12-inch skillet over medium heat. Add the olive oil, onion, and bell pepper. Cook until softened, about 10 minutes. Add the tomatoes, chili flake, and a big pinch of salt. Simmer for 10 more minutes. Taste and adjust.
Prepare your veggies. Slice the zucchini, summer squash, eggplant, and tomatoes into ¼ inch thick rounds. Lay out the sliced vegetables on a sheet pan and drizzle with olive oil. Season liberally with salt and pepper. Sprinkle with half of the minced herbs, and give everything a toss.
Assemble. Arrange the sliced vegetables vertically in the skillet on top of the tomato sauce. Intersperse the veggies so they’re evenly distributed, but don’t stress too much. It doesn’t need to be perfect. Tuck the garlic slivers in between the vegetables. Drizzle generously with olive oil, and sprinkle with the remaining herbs.
Bake. Bake for 45-60 minutes, or until the veggies have softened and the top has browned. It’s nice if there are a few crispy charred edges. Allow to cool for 10 minutes before serving.
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