![Provencal Tian [vegan] [gluten free] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2017/07/Provencal-Tian-vegan-gluten-free-by-The-Flexitarian-v8-300x300.jpg)
Provençal Tian [vegetarian][gluten free]
This Provençal Tian is a burst of beautiful flavours reminiscent of a Summer holiday in Provence.
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 1 medium aubergine
- 1 large courgette
- 2 medium tomatoes
- 1 medium red onion
- 2 garlic cloves - crushed
- 400 g passata or tomato sauce
- 1 tsp dry thyme
- 1 tsp fennel seeds
- 30 g vegetarian parmesan-style cheese
- 1 handful black olives
- 1 handful of basil leaves
- small handful pine nuts
- olive oil
- salt & pepper
Instructions
- Preheat the oven to 180°C/350°F/Gas 4.
- Heat some olive oil in a large frying pan. Gently fry finely sliced onion and crushed garlic until golden. Set aside.
- Spread passata or tomato sauce at the base of a gratin dish. Mix in onion mixture, thyme and fennel seeds. Season to taste.
- Cut aubergine, courgette and tomatoes into thin slices.
- Add the sliced vegetables on top of the tomato base alternating them evenly. Make sure vegetables overlap, packing everything neatly together. Season and add a drizzle of olive oil on top before baking in the oven for 30 mins.
- After 30 mins, add grated parmesan on top, followed by olives and pine nuts. Return to the oven for another 5 mins.
- Serve hot or warm with basil leaves sprinkled all over.
Nutrition
Serving: 250gCalories: 130kcalCarbohydrates: 23gProtein: 7gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 5mgSodium: 175mgPotassium: 1031mgFiber: 7gSugar: 13gVitamin A: 1210IUVitamin C: 32mgCalcium: 144mgIron: 3mg