Ratatouille Tian
Ratatouille Tian is when you have some market fresh vegetables and “tian introduces those pretty overlapping rows of thinly sliced vegetables and the oven roasting that coaxes them into caramelization”. I adapted this recipe from The French Market Cookbook with my own twist. I hope you enjoy this recipe as much as I do, and my friends did. This low-fat dish is great for spring or summer for paleo diets, vegetarian diets, gluten free diets, and vegans. – Kara, The Accidental Chef
Serves 8
Ingredients:
- 2 large eggplants
- 3 teaspoons Herbs de Provence or a mix of dried thyme, rosemary, basil, and/or oregano
- 2 small sweet potatoes
- 1 3/4 pounds plum tomatoes
- Olive Oil
- 2 small yellow onions, sliced
- 8 sage leaves, minced
- 6 garlic cloves, minced
Directions:
Preheat oven to 350 degrees.
Cut the eggplant in half, and then crosswise to make 1/4-inch rounds. Sprinkle with salt, 1 tsp of Herbs de Provence, and drizzle with olive oil.
Cut the sweet potatoes and tomatoes crosswise into 1/4-inch rounds. Place into two separate and sprinkle each with 1/2 teaspoon of salt and 1 teaspoon of Herbs de Provence.
Lightly oil an 8 by 10 inch or a 20 by 25 cm baking dish. Scatter the sliced onions evenly over the bottom. 
Sprinkle with 1/4 tsp salt and a touch of olive oil.
Arrange a row of overlapping sweet potato slices along one side of the dish. Pack them in tightly so that they are almost upright. Sprinkle with a little sage and garlic. Follow with a row of overlapping tomato slices and then a row of eggplant slices, sprinkling each with a little sage and garlic as you go. Repeat this process until you have filled the dish — make sure you have packed the rows tightly.
Drizzle with 3 tablespoons of olive oil, cover loosely with foil.
Bake for 30 minutes.
Increase the oven temperature to 425 degrees and bake for another 30 minutes.
Remove the foil and bake until the vegetables are tender or 30 minutes or so.
Serve hot, room temperature, or chilled!
Serves 8 | Calories per serving: 151 | Fat: 7.8 | Carbs: 20.2 | Net Carbs: 12 | Protein: 2.8 | Vitamin A: 78.3 % | Vitamin C: 38.7 % | Calcium: 9.7 % | Iron: 10.6 %
