This was not a spectacular dish, but it was honestly pretty good. And while it took a while to make, the time required was mostly passive. There was very little active prep or cooking required. So, while definitely not a showstopper, this does make for a very appealing side dish.

Photo goes here.

Tomato and Eggplant Tian

Slightly adapted from Vegetable of the Day by Kate McMillan

Ingredients

• 1-2 American or Italian eggplants
• 1-2 Tbsp. olive oil
• 1 tsp. coarse sea salt, divided
• 1/2 tsp. black peppercorns, ground and divided
• 1-1.2kg fresh tomatoes, sliced
• 2-3 cloves garlic, minced
• 1 tsp. fresh thyme, divided
• 2-4 Tbsp. chopped fresh basil, divided
• 1/4 c. dried breadcrumbs
• 1 Tbsp. butter

Directions

1. Preheat oven to 200°C (400°F), line a baking sheet with a silicone baking mat, and grease a gratin dish or deep dish pie plate.
2. Peel the eggplant(s) and cut them crosswise into 1cm thick slices.
3. Brush both sides with olive oil and place them in a single layer on the baking sheet.
4. Sprinkle with 1/2 tsp. of salt and 1/4 tsp. of pepper.
5. Bake at 200°C (400°F) for 15 minutes.
6. Meanwhile, toss the tomatoes with the garlic, thyme, and the remaining salt and pepper. Set aside.
7. Flip the eggplant slices and return to oven for another 10 minutes.
8. Remove from oven and increase temperature to 230°C (450°F).
9. Arrange eggplant slices, overlapping, in pie plate.
10. Sprinkle with half the basil.
11. Layer the tomatoes on top, being sure to pour in all of their juices as well.
12. Sprinkle breadcrumbs over top and dot with butter.
13. Bake at 230°C (450°F) for 25 minutes.