Vegetable Tian

Serves 6

• 4 large egg tomatoes

• 3 large courgettes

• 1 medium aubergine

• 1.5tbsp coarse salt

• 2 garlic cloves, thinly sliced, plus 1 garlic clove, halved

• A small handful of kalamata olives, torn in half

• 8 sprigs of fresh thyme

• 3 fresh bay leaves

• 3tbsp extra virgin olive oil, extra if needed

• Sea salt flakes and freshly ground black pepper

• A handful of basil leaves

Preheat oven to 180C.

Slice the tomatoes, courgettes and aubergine into thin rounds 3mm thick, also halving the aubergine lengthwise if it’s much bigger than the other vegetables.

Drain the tomatoes and courgettes on kitchen paper, and place the aubergine slices into a colander set in the sink, sprinkle with coarse salt, and leave to drain for 20 minutes.

After 20 minutes, pour 2 cups of boiling water over the aubergine, drain, and pat dry with kitchen paper.

Rub the cut garlic clove over the base of a 20 x 30cm gratin dish, and drizzle with 1tbsp of the olive oil.

Starting from the outside of the dish, arrange the vegetables tightly, working your way into the centre of the dish. Tuck an olive half and a slice of garlic in every now and then.

Scatter with the thyme sprigs and bay leaves, season well with salt and pepper, and brush with the remaining olive oil.

Place into the oven and bake for 30 minutes. Turn the oven down to 160C, check vegetables, and brush with extra olive oil if looking a little dry, and bake for another 30 minutes.

Remove from oven, let cool for 10 minutes, scatter with basil leaves and serve.