"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Provençal Tian Recipe

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This recipe for Provençal Tian, by , is from Good Eats, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Victoria Lucas

Category:
Category:

Ingredients:  
Ingredients:  
About 1/2 cup EVOO, divided
3/4 lb zucchini (about 2 medium), ends trimmed and thinly sliced crosswise between 1/8 and 1/4 inch thick
3/4 lb summer squash (about 2 medium), ends trimmed and thinly sliced crosswise between 1/8 and 1/4 inch thick
3/4 lb Japanese eggplant (about 2), ends trimmed and thinly sliced crosswise between 1/8 and 1/4 inch thick
3 medium cloves garlic, crushed
1/4 cup yellow onion, chopped
1 (28 oz) can whole peeled tomatoes, crushed by hand
1 tablespoon Herbs de Provence
Salt and black pepper

Directions:
Directions:
In a large skillet, heat 2 tablespoons olive oil over high heat until shimmering. Working in batches and being sure not to crowd the pan, add zucchini, season with salt, and cook, turning, until just tender and browned in spots, about 4 minutes per batch. Add more oil as needed to prevent pan from drying out, and adjust heat as needed throughout to maintain a very hot, but not heavily smoking, pan. Transfer each batch to a baking sheet and spread in an even layer to cool, then transfer cooled slices to a second baking sheet or plate. Repeat with remaining zucchini, squash, and eggplant until all vegetables are lightly browned.
In a medium saucepan, heat 2 tablespoons olive oil over medium heat until shimmering. Add garlic and onion and cook, stirring, until softened, about 4 minutes. Add crushed tomatoes, bring to a simmer, and cook, stirring and adjusting heat to maintain simmer, for 15 minutes. Blend to smooth puree with a hand blender or in a countertop blender, then add herbs. Season with salt and 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 (see note above) on top of sauce until entire dish is filled. Spoon a thin layer of sauce on top of vegetables; reserve remaining sauce for another use.
When ready to bake, preheat oven to 450 degrees. Bake until tian is fully heated through and lightly browned on top, about 15 minutes. Serve.

 

 

 

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