Tain (Provençial Vegetable Cassarole)
.webp)
This is the perfect way to unwind after the workday with a little moving meditation. All you need are these nine ingredients: a sharp chef’s knife, a cutting board, and a great playlist to work to. Once you have all the vegetables cut, you can zen out making patterns in your baking dish to your heart's content. Pop it in the oven, and an hour later dinner is ready and you might even have enough left over for lunch tomorrow.
For those who are unfamiliar, tian is a type of gratin, typically made by baking vegetables in an earthenware dish.In this classic Provençal version, alternating rows of sliced zucchini, eggplant, and tomato are arranged. As the vegetables cook together, their flavors meld, resembling ratatouille. Seasoned with thyme, garlic, and fruity olive oil, this dish is best served at room temperature. According to Lulu Peyraud, the "Cooking Queen of Provence," it tastes even better when prepared a day in advance.
While some will be tempted to see this as a side, this dish is the real nutritional deal all on its own. The combination of eggplants, zucchini, and tomatoes will fill your plate with a nutrient-dense meal that will keep you full and is easy on your digestive system.
This dish is vegan but if you don’t mind cheese, adding dots of goat cheese, feta or halloumi adds a bit of tang and creaminess that takes this recipe over the top.
Tomatoes are umami bombs filled with nutrients, including vitamins C and K, potassium, and antioxidants like lycopene. They help reduce the risk of heart disease and certain cancers, promote healthy skin, aid digestion, and have anti-inflammatory properties. Adding tomatoes to your diet supports overall health and well-being.
Eggplants are nutritious vegetables rich in vitamins C and K, potassium, and fiber. They contain antioxidants like nasunin, which protect cells from damage and support brain health. The fiber in eggplants aids digestion and helps maintain a healthy weight. Their low-calorie content and ability to absorb flavors make them a versatile addition to a healthy diet, promoting overall wellness and heart health.
Zucchini is loaded with vitamins, minerals, and antioxidants. It has a high fiber content and a low-calorie count. Fiber plays an important role in digestion and may limit the likelihood of suffering from a variety of GI issues.
Ingredients
6 tbsp. extra-virgin olive oil, plus more
2 large white or yellow onions, thinly sliced
Kosher salt and freshly ground black pepper
2 tsp. chopped thyme
1⁄4 tsp. crushed chile flakes
6 cloves garlic, minced
1 lb. medium zucchini, cut into
1/4-inch-thick slices
1 1⁄2 lb. small, firm eggplant, cut into
1/4-inch-thick slices
1 1⁄2 lb. ripe tomatoes, cored and cut into
1/4-inch-thick slicesTorn basil leaves, for garnish
.webp)
Preparation
Put oil in a large skillet over medium-high heat. Add onions and season with salt and pepper. Cook until softened, about 5 minutes. Add thyme, chile flakes, and garlic. Cook 2 minutes more.
Heat oven to 400°F. Spread the cooked onion mixture in the bottom of a large earthenware baking dish, about 9 by 13 inches. Arrange the zucchini, eggplant, and tomatoes in alternating rows: Start by making a row of overlapping zucchini slices, standing them vertically on edge. Follow with a row of eggplant, then a row of tomatoes in the same manner, packing the rows tightly together. Continue until the baking dish is filled. Sprinkle the surface of the vegetables generously with salt and pepper, and drizzle with olive oil.
Bake uncovered for 15 minutes. Reduce heat to 350°F and continue baking for about 1 hour 20 minutes, or until the vegetables are soft and lightly browned. Serve warm or at room temperature garnished with the basil leaves.
