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Provençal Tian (Eggplant, Zucchini, Squash, and Tomato Casserole) Recipe
Ingredients
- About 1/2 cup extra-virgin olive oil, divided
- 3/4 pound zucchini (about 2 medium), ends trimmed and thinly sliced crosswise between 1/8 and 1/4 inch thick
- Kosher salt
- 3/4 pound summer squash (about 2 medium), ends trimmed and thinly sliced crosswise between 1/8 and 1/4 inch thick
- 3/4 pound Japanese eggplant (about 2), ends trimmed and thinly sliced crosswise between 1/8 and 1/4 inch thick
- 3 medium cloves garlic, crushed
- 1/4 cup chopped yellow onion (from 1 small onion)
- 1 (28-ounce) can whole peeled tomatoes, crushed by hand
- 1 teaspoon chopped fresh oregano or marjoram leaves
- Freshly ground black pepper
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