| 1 | eggplant |
| 1 | zucchini |
| 5 | tomatoes |
| 2 | red onions |
| 3 sprigs | thyme |
| 3 sprigs | rosemary |
| 3 sprigs | basil |
| 4 cloves | garlic |
| 60 g | shredded Gruyère cheese |
| olive oil (for greasing) | |
| salt | |
| pepper |
Thinly slice eggplant, zucchini, tomatoes, and red onions. Chop thyme, rosemary, basil, and garlic. Put the eggplant in a bowl and sprinkle with salt. Let rest for approx. 30 mins., then pat dry with paper towels.
Preheat the oven to 160°C/325°F. Grease the baking dish with olive oil. Layer the vegetable slices in a circle in the dish. In between, add the herb mixture. Season with salt and pepper. Bake for approx. 1 hr. at 160°C/325°F. If the vegetables become too dark, cover with aluminum foil.
Add the shredded Gruyère cheese to the tian and bake another 30 min. Enjoy!
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