This effortless vegetable gratin delivers incredible flavor, served straight from its baking dish—glazed terracotta recommended for authenticity.
Peel and chop the onions. Wash the eggplants, courgettes, and tomatoes; pat dry and slice thinly. Peel and mince the garlic, mixing it with the orange zest. Oil a gratin dish lightly and sprinkle the base with fresh thyme.
Layer sliced onions on the bottom, season with salt and pepper. Add eggplants with some garlic mix, courgettes and thyme, tomatoes, and remaining garlic. Season lightly, drizzle olive oil evenly. Cover with foil; bake at 180°C for 1 hour until tender. Serve hot.
Enhance with chopped oil-packed anchovy fillets layered midway (rinse salted ones first); adjust salt accordingly.
Source: The Regional Cuisines of France. Editions du Fanal.
