Tom’s Tian of Roasted Eggplant, tomato and onion

Tom Noble of Armstrong Valley Farm knows what to eat seasonally. Right now he is making eggplant tian. He didn’t call it a tian but that is what it is. There is nothing better than slow roasted vegetables and most vegetables are improved by roasting.

Tom’s Eggplant Tian

Pyrex or other oven proof dish
olive oil and chopped garlic in the bottom of the pan
*layer slices of eggplant, onion and tomatoes until piled high
above the top of the dish
Hot oven (390) for a couple of hours until it cooks down and the liquid is gone – check half way. Getting too brown on top – cover with foil.
Also just for some lily guilding — at the end you could add bread crumbs or cheese or both

*add or subtract the seasonal vegetables of your choice.
Tian photo Toronto Sun

Santa Rosa Farmers Market's photo.
Santa Rosa Farmers Market's photo.