tian: simple french fare; vegetable gratin cooked in the oven; a dish named after the earthenware it was served in; tasty seasonal eats
inspired by a Martha recipe
1 leek, white and pale-green parts only, quartered lengthwise, rinsed well, and finely sliced
1 garlic clove, minced
1 small zucchini, unpeeled, very thinly sliced
2-3 plum tomatoes, very thinly sliced
1 small eggplant, unpeeled, very thinly sliced
1/4 C dry white wine
1-2 Tbs dried oregano
freshly grated parmesan
Preheat oven to 375. Heat some olive oil in large skillet over medium heat. Add leek and saute until soft (about 5 mins). Add garlic and saute another minute. Spread into circular baking dish or pie dish.
Arrange vegetables over leek in slightly overlapping circles, alternating the zucchs, tomatoes, and eggplant. You may not get to use all the vegetables -- just make a couple layers.
Pour wine over the vegetables, drizzle some olive oil, and sprinkle oregano and a little salt. Bake for 30 minutes. Drizzle with a bit more oil. Bake until vegetables are tender, about 25-30 minutes more. Serve with a sprinkling of parmesan.