← Nouns Cooking · French

Ingredients

• 5 tbsp extra virgin olive oil
• 2 onions, 1 chopped, 1 thinly sliced
• 3 cloves Garlic, chopped
• 2 tbsp Tomato purée (paste)
• 2 Courgette (zucchini), sliced 5 mm thick
• 1 Aubergine (eggplant), halved lengthways and sliced 5 mm thick
• 5 medium tomatoes, sliced
• 1½ tsp herbes de Provence
• 4 sprigs Thyme
• Salt
• Black pepper

Method

1. Heat the oven to 190°C (170°C fan, 375°F). Warm 2 tbsp of the oil in a frying pan over medium heat and soften the chopped onion and garlic for 8 min. Stir in the tomato paste and spread over the base of a shallow round or oval baking dish.
2. Arrange the courgette, aubergine, tomato and sliced onion upright in tight alternating rows or a spiral on top.
3. Season well, sprinkle with the herbes de Provence, tuck in the thyme and drizzle with the remaining oil.
4. Cover with foil and bake for 30 min, then uncover and bake for 25–30 min more, until the vegetables are soft and caramelised at the edges.
5. Serve warm or at room temperature with roast meat or fish, or as a light main with bread.

Tips

• Pick vegetables of similar diameter so the rows look neat and cook evenly.
• A crumble of goat’s cheese over the top for the last 10 min is a popular addition.

Sources

Written in our own words after cross-checking these recipes:

French Cooking Academy The Good Life France RecipeTin Eats