This dish is just as tasty and satisfying as it is eye-catching. The sauce really ties everything together, and the vegetables are neither greasy nor mushy. Delicious served with crusty bread or crackers, you could easily have it atop sautéed greens or with quinoa/rice. I used the leftover sauce and sautéed veggie slices as an awesome topping for (cauliflower crust) pizza. Just don’t call it ratatouille.
Recipe adapted from Daniel Gritzer’s Provençal Tian (Eggplant, Zucchini, Squash, and Tomato Casserole) on Serious Eats. There will be leftover sauce. Serves 2 as a main, 4 as a side.
About 1/2 cup avocado oil or extra-virgin olive oil, divided
3/4 pound zucchini (about 2 medium), ends trimmed and thinly sliced crosswise between 1/8 and 1/4 inch thick
Kosher salt
3/4 pound summer squash (about 2 medium), ends trimmed and thinly sliced crosswise between 1/8 and 1/4 inch thick
3/4 pound Japanese eggplant[1] (about 2), ends trimmed and thinly sliced crosswise between 1/8 and 1/4 inch thick
3 medium cloves garlic, crushed
1/4 cup chopped yellow onion (from 1 small onion)
1 (28-ounce) can whole peeled tomatoes, crushed by hand
Freshly ground black pepper
In a large skillet, heat 1 tablespoon oil over medium-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 2 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.
Preheat oven to 450°F.
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 and 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 on top of sauce until entire dish is filled[2]. Spoon a thin layer of sauce on top of vegetables; reserve remaining sauce for another use.
Bake until tian is fully heated through and lightly browned on top, about 15 minutes. Serve.
[1] You want all the vegetables to be about the same diameter – Japanese eggplant are much thinner than common globe eggplant.
[2] For a round dish, use a circular pattern. For a square or rectangular dish, use rows.