Le Tian Recipes

Steps:

• Preheat the oven to 375 degrees F.
• Brush a 9 by 13 by 2-inch baking dish with olive oil. In a medium saute pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish.
• Slice the potatoes, zucchini, and tomatoes in 1/4-inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly, making only 1 layer. Sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with 1 more tablespoon of olive oil. Cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender. Uncover the dish, remove the thyme sprigs, sprinkle the cheese on top, and bake for another 30 minutes until browned. Serve warm.

Steps:

• Heat oven to 400*F.
• LIghtly oil 12x9" oval baking dish.
• In bottom of baking dish, scatter garlic halves.
• Starting at one side of dish, create 3 lengthwise rows of vegetables, alternating slices of eggplant, onion, and tomato, that are standing on edge, until dish is full.
• Brush vegetables with 2 tbls.
• olive oil and sprinkle with the salt.
• Bake 45 to 55 minutes or until eggplant is very tender.
• Carefully remove baking dish from oven and randomly insert cheese slices into vegetable rows.
• Brush with remaining 1 tbls.
• oil and sprinkle with thyme leaves.
• Return baking dish to oven and bake 12 to 15 minutes or until cheese melts.
• Cool at least 10 minutes before serving.
• top with thyme sprigs, if desired.
• Enjoy!

Steps:

• Preheat the oven to 400 degrees, and rub 1 tablespoon of the olive oil into a 9-by-9-inch or equivalent casserole dish.
• Tightly layer the eggplants, onions, and tomatoes vertically up-right, starting and ending with the eggplant. Make three or four rows, depending on the size of your pan, until the dish is filled tightly with vegetables.
• Crush the garlic, basil, salt, pepper, and 4 tablespoons of the olive oil together, and gently and generously rub into the stacked vegetables. Then scatter the bay leaves and thyme all over.
• Bake in the oven for 20 minutes, then remove the pan, and carefully pour out the water that has accumulated.
• Sprinkle with the remaining olive oil, and return to the oven for another 30 minutes, or until the eggplant is cooked. You can also, if you wish, top it with grated cheese for the last 15 minutes.