Being on my own and not entertaining brings on a challenge of what to cook so there is not waste or boredom. Creativity comes to play big time and I love the challenge.
“TIAN DE COURGETTES ET DE TOMATES”
2 pounds small zucchini, washed and sliced into 1/3” rounds
2 pounds *tomatoes, 1/4” slices (see below if you are making this in the winter)
6 tablespoons olive oil
2 onions sliced thinly
2 eggplants, thinly sliced
2-3 cloves of garlic, crushed
5-6 pinches fresh thyme
salt and pepper to taste
optional – 1/2 cup fresh parmesan or fine bread crumbs (or a mix of both)
Preheat oven to 350 F
Heat 3 tablespoons of olive oil in a large cast iron pan. Add the onions and
Add eggplant and garlic. Season with salt and pepper and cook gently, stirring occasionally until softened.
Place cooked vegetables in the bottom of a baking dish. Arrange the zucchini
and tomato slices on top, overlapping in rows.
Sprinkle with thyme.
Season with salt and pepper, sprinkle 2-3 tablespoons of olive oil on top.
Bake 30 minutes.
Remove the dish from the oven, sprinkle on top parmesan or mixture.
Drizzle with olive oil and bake another 15 minutes.
This can be served hot or room temperature. Leftovers are delightful in an
*Tomatoes – substitute with 1 can plum tomatoes, strained well