Tian candied vegetables parmesan and olive oil

Tian of candied vegetables cooked slowly in olive oil and gratinated with parmesan, simple and tasty.

Ingredients

2 medium eggplants cut into thin rounds

2 zucchini, thinly sliced

100g drained candied tomatoes

40g grated parmesan

3 tablespoons of olive oil

1 clove of garlic, chopped

Salt and freshly ground pepper

Instructions

1. Preheat the oven to 160C for long, delicate cooking.
2. In a large bowl, mix vegetables, candied tomatoes, olive oil, garlic, salt and pepper and leave to marinate for 10 minutes.
3. Arrange in light layers in a gratin dish, pressing lightly.
4. Leave to rest for 5 minutes.

Variants

• Add chopped black olives for a dirty touch

Tips

• Slow cooking develops natural sweetness and concentrates flavors without sugar.