Provençal Vegetable Tian | Baked Mediterranean Dish

Preheat the oven to 190 °C (180 °C fan). Thinly slice the onion and crush the garlic. In a pan, sauté the onion and garlic in 1 tablespoon of extra virgin olive oil for 4-5 minutes until translucent. Spread evenly over the bottom of an oval or round baking dish – this forms the juicy, aromatic base for the tian.

Wash the aubergine, bell peppers, and tomatoes, then slice them with a sharp knife into even round slices, about 4-5 mm thick. Arrange the slices alternating in an accordion pattern or standing up in a spiral in the baking dish over the pre-cooked onion base.

Drizzle the vegetable layers with the remaining 2 tablespoons of extra virgin olive oil, then sprinkle with the crushed thyme, fine salt, and freshly ground black pepper so the seasonings seep between the slices.