Not only beautiful, but tasty, healthy…a tian is one of those dishes who has it all.
Slice 1 medium sized eggplant in slices of 0.5 cm. Put them in a colander, spread some salt on each layer. After 30 mins to 1 hour, rinse the slices and dry.
Slice 2 medium sized courgettes and 4 tomatoes in slices of approx 1 cm.
Spread the slices in circles (go for the esthetics 😉) in an oiled, attractive oven dish. Spread 4 chopped garlic cloves, 3 table spoons of chopped fresh rosemary, pepper, salt and a good drizzle of olive oil on the vegetables. Finish with some pine nuts.
Bake in the oven at 180° for 45 mins. To improve the flavor, spread 1-2 table spoons of a good quality red wine vinegar during the last 10 mins of baking time.
Check the eggplant before you stop the oven. If the dish needs more time, cover if necessary to prevent burning.
Eat this dish as an individual dish, as a side dish, even on a hot summer evening.