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TIAN PROVENCALE
Posted By linda On December 12, 2010 @ 2:11 pm In ALL OLD Recipes,Side Dishes | No Comments
Serves : 8
Ingredients
Heat oven to 375 degrees.
In a saucepan with olive oil, cook the sliced onions, eggplant, and garlic until the onions are translucent and golden, but not brown. Season with salt and pepper. Transfer this mixture to a baking dish and spread it evenly across the bottom.
Arrange the slices of tomato and zucchini in alternating rows to cover the onion mixture completely. Drizzle a little olive oil over the tomatoes and zucchini, and place sprigs of fresh thyme and or rosemary on top.
Add salt and pepper as you wish.
Bake for 1 hour or more. If you want to, at the last minute grill (broil) the dish as it gives the veggies a nice finishing touch.
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