I really do not need more kitchen equipment, but I think that I will forget about that and get a nice tian dish to use with this recipe, I like it so much. I made this improvisation in a Le Creuset pan, 22 cm in diameter. Still, the only kitchen tool I would consider essential for this recipe is a sharp knife.
The recipe is from Rachel Koo’s cookbook My little French kitchen, a book I got for Christmas 2013 from the boyfriend’s family.
4 red onions, peeled and sliced
4 cloves of garlic, crushed
4 sprigs of fresh thyme
4 tbsp olive oil
1 aubergine (approx. 250 g)
1 zucchini (approx. 160 g)
5 firm tomatoes
a pinch of salt
Preheat the oven to 180 C. Fry the onions, garlic, and thyme in 2 tablespoons of oil for 10 minutes, until the onion is golden.
Meanwhile, slice the aubergine and zucchini into 2 mm thick slices. Slice the tomatoes into 3 mm thick slices.
Tip the softened onions et al. into an ovenproof dish and top with a few slices of vegetables to make a flat surface. Arrange the rest of the vegetables, alternating the colours, in a circular arrangement around the dish. Drizzle with the rest of the olive oil and sprinkle with the salt. Cook in the oven for 35-40 min, or until the vegetables are soft and golden on top.