Tomato, Squash and Eggplant Gratin
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds ripe, firm tomatoes, round or Roma, sliced thin
- 1red torpedo onion, sliced thin
- ½ to ¾pound zucchini, preferably mixed green and yellow, sliced thin
- 1long, thin eggplant, sliced thin (if all you can find is a bulbous eggplant, cut in half or in quarters and slice it thin)
- Salt and freshly ground pepper
- ¼cup extra virgin olive oil
- 2teaspoons chopped fresh rosemary, plus a few sprigs
- 2teaspoon fresh thyme leaves, plus a few sprigs
Nutritional analysis per serving (6 servings)
128 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 10 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 2 grams protein; 565 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 375 degrees. Oil a 2-quart rectangular or oval baking dish.
- Step 2
Combine the vegetables in a large bowl and season with salt and pepper. Add the olive oil, chopped rosemary and thyme leaves and toss gently.
- Step 3
Arrange the vegetables in rows in the baking dish in this order: tomato slice, eggplant slice, tomato slice, squash slice, onion slice, tomato slice, eggplant slice, tomato slice, etc. Each slice of eggplant should have a tomato slice on either side. The vegetables should not be lying flat; they should be arranged in the dish as if you had stacked them, then lay the whole stack in the dish, all of the rounds slanting slightly to one side. Insert the herb sprigs into the dish. Pour any juice left in the bowl on top. Cover tightly with foil.
- Step 4
Place in the oven and bake 1 hour. Remove the foil and continue to bake for another 30 minutes, until the vegetables are thoroughly tender and lightly colored on the edges.
- Advance preparation: You can assemble this and refrigerate for a day before baking, or bake a day or two before serving. Reheat in a medium oven or serve at room temperature.
Private Notes
Comments
We French would call it a "tian", if you are looking for a different or more accurate name for the dish. Typically done with a row each of potatato/onion/tomato/zucchini, a shower of salt and freshly ground pepper, and a bit of broth at bottom, baked without foil so they can "gratiner", or crisp up at the edges from the heat.
This is a great dish. It showcases late summer garden veggies. I served it alone with a baguette and it was a complete meal. It does require lots of salt and pepper. It could benefit from a diced chilli pepper or some garlic if you want more heat.
I think this is improved with a light coat of grated parmesan, and either the rosemary OR the thyme instead of both. Just a personal preference of course. Easy, pretty and tasty in any case.
I love recipes that let the flavor of the vegetables shine as their own. Simple (albeit a bit time-consuming in prep, yet easy to bake) but elegant. I am serving this at Thanksgiving; no standing over the stove at the last minute.
Perfect fall dish. I used heirloom tomatoes and some cherry tomatoes and it got VERY juicy. I poured out the extra liquid about 20 minutes before it was done cooking and it came out perfectly. I also added potatoes and two cloves of garlic, and sprinkled with Parmesan at the 60 minute mark.
Wonderful. I tossed slices with olive oil, spices, balsamic, crumbs, before assembling. To make assembly go quicker: make stacks on the cutting board: eggplant on the bottom, tomato, etc, and finally another tomato slice on top. Easier to match up the same-diameter pieces. Then lay these stacks on-side into the pan.
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