Vegetable tian with thyme crumb

SERVES 4-6 // PREP TIME 30 MINS // COOK 50 MINS

1 garlic clove, halved 6 slices sourdough bread 2 tbsp extra-virgin olive oil 260 gm Bolognese sauce 4 eggplant (about 1.4kg), cut into 5mm-thick slices 3 large vine-ripened tomatoes, cut into 5 mm-thick slices 3 large zucchini, cut on on angle into 5mm thick slices

3 Desiree potatoes, cut into 5mm-thick slices 25 gm each finely grated parmesan and Gruyère

½ cup firmly packed basil leaves

1 Preheat oven to 220˚C. Grease a 22cm x 28cm ovenproof dish. Lay 4 slices of sourdough over base and rub with garlic. Top with Bolognese sauce.

2 Place eggplant, tomato, zucchini and potato, alternating upright in dish.

Repeat with remaining vegetables in two rows. Season to taste, drizzle with oil and bake until vegetables are tender

(45-50 minutes).

3 Meanwhile, remove crust from remaining bread and roughly tear.

Toss with cheeses and place on a small baking tray lined with non stick baking paper. Bake until cheese is melted and bread golden (5 minutes).

4 Serve warm or at room temperature, scattered with crumb, basil leaves and pepper.

Note Tian is a French term for a shallow, earthenware dish, as well as the food that is cooked in it. Usually, it’s a gratin (a baked dish with a crisp breadcrumb topping) of mixed vegetables.