Vegetable Tian

Step 1: Preheat the oven to 200°C / 400°F (180°C fan-forced).

Step 2: Toss the eggplant and zucchini slices in a bowl with 1 teaspoon of salt. Place them in a colander over a bowl and leave to drain for about 10 minutes while you slice the remaining vegetables and prepare the baking dish.

Tip: There is no need to pat the slices dry.

Step 3: Spread 1 tablespoon of olive oil, the tomato paste and half the garlic over the base of a ceramic baking dish measuring 30 x 20 x 5 cm / 12 x 8 x 2 inches. The vegetables will release juices as they bake, mixing with the tomato paste and oil to form a sauce underneath.

Step 4: Shake the colander to remove excess water from the eggplant and zucchini, then return them to the bowl. Toss with another 1/2 teaspoon of salt.

Tip: Some of the salt drains away with the water, so season the vegetables again.

Step 5: Arrange the vegetables vertically in the dish, alternating eggplant, zucchini, onion and tomato. Pack the slices snugly together so they stay upright as they shrink during baking.

Tip: Push the rows gently against the sides to make room for the last rows. Tuck any leftover slices between the layers.

Step 6: Drizzle the remaining olive oil over the vegetables. Sprinkle evenly with the remaining garlic, remaining 1/2 teaspoon of salt, black pepper and herbes de Provence.

Step 7: Bake for 40 minutes, until the vegetables are soft and lightly browned at the edges. Serve immediately, or leave to cool and serve at room temperature.