Quick Summary: Quick Summary: A French tian is ratatouille’s elegant cousin: thinly sliced eggplant, zucchini, yellow squash, and tomatoes arranged vertically in a robust tomato-pepper sauce. This dish showcases late summer vegetables at their peak. Prep: 30 min | Cook: 1 hr 15 min | Serves: 4
Jump to: RECIPE | What is a Tian? | Which Vegetables? | How to Make It? | FAQ
A French Tian is similar to ratatouille in terms of ingredients, but it is more likely what you will see in high-end restaurants, as it is a more elegant presentation. A tian does not typically include roasted vegetables, whereas that is an option with ratatouille. Both ratatouille and tians excel at using the best of late summer‘s vegetables, and both are slow carb, vegetarian and vegan.
This post may contain affiliate links. As an Amazon Associate, I also earn from qualifying purchases. You can read our disclosure information here–
What is French Tian?
The modern French Tian is a dish composed of thinly sliced vegetables vertically stacked in a casserole type of cookware. Traditionally there isn’t any liquid added, which allows the vegetables to retain their integrity during the cooking process rather than becoming mushy.
The French tian is also referred to as a ratatouille tian, or simply ratatouille. Ingredients typically include sliced rounds of eggplant, nestled between crisp yellow squash and zucchini.
The ratatouille tian, unlike the classic French tian, simmers the vegetables in a robust bell pepper and tomato sauce, which provides more moisture to the dish. Once the vegetables and sauce are arranged in the cooking vessel, it is topped off with fresh herbs.
This dish is really a must for all summer cooking. It has quickly become a regular dinner (or side) in our home during the late summer and early fall.
What Vegetables Work Best?
The recipe below uses specific amounts of vegetables, but ratatouille and tian ingredients are very flexible. if you prefer more zucchini or eggplant, or you have an abundance of one, then by all means feel free to improvise.
Peppers:
I use a combination of yellow bell pepper and red bell pepper. The only thing I would stay away from is “green” bell peppers since they aren’t as mature as the red and yellow, therefore the taste will be less sweet and more vegetal.
Tomatoes:
As for the sliced tomatoes, you can use Roma tomatoes or any meaty tomato. Choose ones that can be sliced to the same size as the other vegetables.
Eggplants:
There are many varieties of eggplant that you can find at most stores or farmer’s markets. While you could make any kind work for this dish, I suggest using long eggplant as opposed to more bulbous globe eggplant. This will ensure that the slices are closer in size to the squash and zucchini.
How to Make a French Tian
The ingredient and recipe details are listed in the recipe card below. In short, make a sauce by sautéing onion, garlic, and bell peppers, then stirring in crushed tomatoes and basil. Pour the sauce into a casserole dish. Arrange thin slices of eggplant, zucchini, yellow squash, and Roma tomatoes vertically on top. Spoon herb oil over everything and bake covered, then uncovered, until tender.
Check out this collection of popular tomato recipes for a range of tomato recipes, from fresh salsas to slow cooked stews, to tomato martinis.
FAQ
Both use similar vegetables, but a tian arranges them vertically in thin slices for an elegant presentation. Traditional ratatouille is more rustic, with chunked or roasted vegetables.
No. The water-heavy vegetables (eggplant, squash, zucchini) become mushy when thawed. Make it fresh or refrigerate for up to 3 days.
Yes. Assemble and bake up to a day ahead. Reheat in the oven or serve at room temperature. The flavors often improve after resting.
No. Ratatouille dates back to late 18th century France. The Pixar film borrowed the name but didn’t invent the dish.
Yes. The vegetables are naturally low in carbs, and there’s no added sugar or starch. Serve as a main dish or alongside grilled protein.
Crusty bread for dipping in the sauce (if not low carb), grilled chicken or fish, or simply a green salad. It also works as a side dish for roasted lamb.
For a detailed guide and journal for growing tomatoes, check out my Tomato Workbook on Amazon for $11.99.
Ratatouille Tian
Equipment
- 2.5 quart casserole dish
- Mandolin (optional) Optional
Ingredients
Vegetables
- 2 eggplants
- 6 Roma tomatoes or any dense tomato
- 2 yellow squash
- 2 zucchini
Sauce
- 2 tbsp olive oil
- 1 onion diced
- 4 cloves garlic minced or pressed
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- salt and pepper to taste
- 28 oz crushed tomatoes can
- 2 tbsp fresh basil chopped (8-10 leaves)
Herb Seasoning
- 2 tbsp fresh basil
- 1 tsp garlic minced
- 2 tbsp fresh parsley chopped
- 2 tsp fresh thyme
- salt and pepper to taste
- 4 tbsp olive oil
Instructions
- Preheat the oven to 375 degrees.
- Slice the eggplant, tomatoes, yellow squash, and zucchini in thin rounds. (A mandolin makes the slices uniform and make for quick work.) Put these aside and start the herb seasoning.2 eggplants, 6 Roma tomatoes, 2 yellow squash, 2 zucchini
- Mix all ingredients for the herb seasoning in a small bowl. Set aside and make the sauce.2 tbsp fresh basil , 2 tbsp fresh parsley, 2 tsp fresh thyme, 4 tbsp olive oil, 1 tsp garlic
- For the sauce: heat 2 tablespoons of olive oil in pan over medium heat. Sauté the onion and garlic for 1 minute. Add the bell peppers. Cook until soft, about 10 minutes, making sure nothing burns. Once soft stir in the can of crushed tomatoes. Once mixed remove from heat and add the basil.2 tbsp olive oil, 1 onion, 4 cloves garlic, 1 red bell pepper, 1 yellow bell pepper, salt and pepper, 28 oz crushed tomatoes , 2 tbsp fresh basil, salt and pepper
- Assemble the tian: pour sauce into casserole dish. Smooth out the sauce. Arrange the vegetables on their ends in a pattern of your choice on top of the sauce, this can be circular as in the picture provided, or in lines across the casserole. Once arranged, spoon the herb mixture over the vegetables. Cover with aluminum foil and back for 40 minutes. Remove foil and bake for an additional 20 minutes.
- Serve hot.
Leave a comment