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Tomato-Zucchini Tian



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Tomato-Zucchini Tian
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 1 medium eggplant, peeled
2 medium onions, peeled and chopped  
3 cloves garlic, peeled and minced
1/2 cup extra-virgin olive oil
Freshly ground black pepper
2 medium zucchini, sliced diagonally
6 medium ripe tomatoes, sliced
3-4 sprigs fresh herbs (basil, thyme, oregano)
1/2 cup grated Parmigiano-Reggiano

 1. Cut eggplant in 1-inch cubes, sprinkle with salt, and place in a
colander.  Drain for 30 minutes, then pat dry.

2. Cook onions and garlic in 3 tablespoons olive oil in a medium
skillet over medium heat until slightly browned, about 10
minutes. Transfer to a medium baking dish. In the same
skillet, cook eggplant in 2 to 3 tablespoons olive oil until
tender and slightly browned, about 10 minutes. Season with
salt and pepper, and stir into onion mixture.

3. Preheat oven to 400 degrees F. Arrange zucchini and tomatoes
in layers over eggplant. Top with herbs, drizzle with remaining
oil, season with salt and pepper, and bake 30 to 40 minutes.
Sprinkle with cheese and serve.
Serves 6.

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