Last night I made this wonderful dish - an "Eggplant, Zucchini and Tomato Tian" - basically a gratin dish of these fabulous vegetables. The dish begins by roasting eggplant and zucchini with salt, pepper and olive oil. Then you layer a dish with these veggies (plus a layer of tomatoes). Top them with a blend of bread crumbs, parmesan cheese, garlic, oregano and parsley - and repeat with another layer. Finally, you pour a bit of chicken stock on top for moisture. I could barely wait the hour that this cooked in the oven because it smelled so good!!
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