In the movie Ratatouille, the rat made a tian of eggplant and other vegetables, set vertically in a baking dish. A similar dish came down in the family of Gérard Monteux, whose ancestors have made this dish since tomatoes came to Provence. The keys to the recipe are to make sure that the tomatoes and onions are of the same diameter as the eggplant, and to use a square or rectangular baking dish. I have made it in a French tian, but you can use any pan about 9 inches square. Good any time of year, it is spectacular in the summer, when tomatoes are at their best.

　　

Ingredients

6 to 8 servings

　　6 tablespoons olive oil

　　3 long eggplants, about

　　2 pounds, sliced in 1/4-inch rounds

　　3 onions, about 1 1/2 pounds, sliced in 1/4-inch rounds

　　3 or 4 tomatoes, about 2 pounds, sliced in 1/4-inch rounds

　　5 cloves garlic, sliced thin

　　1/4 cup chopped fresh basil

　　Salt and freshly ground pepper to taste

　　3 bay leaves

　　3 sprigs fresh thyme, or 1 teaspoon dried thyme

　　2 tablespoons grated Parmesan cheese (optional)

　　

Step 1

Preheat the oven to 400 degrees, and rub 1 tablespoon of the olive oil into a 9-by-9-inch or equivalent casserole dish.

　　

Step 2

Tightly layer the eggplants, onions, and tomatoes vertically up-right, starting and ending with the eggplant. Make three or four rows, depending on the size of your pan, until the dish is filled tightly with vegetables.

　　

Step 3

Crush the garlic, basil, salt, pepper, and 4 tablespoons of the olive oil together, and gently and generously rub into the stacked vegetables. Then scatter the bay leaves and thyme all over.

　　

Step 4

Bake in the oven for 20 minutes, then remove the pan, and carefully pour out the water that has accumulated.

　　

Step 5

Sprinkle with the remaining olive oil, and return to the oven for another 30 minutes, or until the eggplant is cooked. You can also, if you wish, top it with grated cheese for the last 15 minutes.

　　Quiches, Kugels, and Couscous