Provençal Tian (Eggplant, Zucchini, Squash, and Tomato Casserole) Recipe

Daniel Gritzer
Proven\u00e7al Tian (Eggplant, Zucchini, Squash, and Tomato Casserole) Recipe
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  • Yield:Serves 4 as a side dish
  • Active time:1 hour 30 minutes
  • Total time:1 hour 45 minutes

This is not ratatouille—it's a tian. [Photograph: Daniel Gritzer]

At the end of the movie Ratatouille, Remy the rat creates a beautiful reinterpretation of a classic ratatouille. Only problem: It's not a ratatouille at all. It's a tian, and they've been making it in Provence for generations. This version features thinly sliced zucchini, summer squash, and eggplant, along with a simple tomato sauce.

Why It Works

The real story behind a famous movie dish. Read the Whole Story
  • Pre-cooking each vegetable in a skillet removes excess moisture and browns the slices, making the final dish much more flavorful.
  • Cutting each vegetable between 1/8 and 1/4 inch thick delivers perfect slices. Any thinner, and the slices shrink away to nothing during cooking; any thicker, and the tian seems clunky and lacks elegance.

Ingredients

  • About 1/2 cup 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 (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
  • 1 teaspoon chopped fresh oregano or marjoram leaves
  • Freshly ground black pepper

Directions

  1. 1.

    In a large skillet, heat 2 tablespoons olive oil over 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 4 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.

  2. 2.

    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, then add marjoram or oregano. Season with salt and pepper.

  3. 3.

    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 (see note above) on top of sauce until entire dish is filled. Spoon a thin layer of sauce on top of vegetables; reserve remaining sauce for another use.

  4. 4.

    When ready to bake, preheat oven to 450°F. Bake until tian is fully heated through and lightly browned on top, about 15 minutes. Serve.

Daniel Gritzer
Culinary Director

Daniel cooked for years in some of New York's top American, Italian and French restaurants - starting at the age of 13, when he began staging at the legendary restaurant Chanterelle. He spent nearly a year working on organic farms in Europe, where he harvested almonds and Padron peppers in Spain, shepherded a flock of more than 200 sheep in Italy, and made charcuterie in France. When not working on, thinking about, cooking and eating food, he blows off steam (and calories) as an instructor of capoeira, the Afro-Brazilian martial art.

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