Tian provençal

Method

1. 1 Sauté the onions and garlic in olive oil for 10 minutes to create a sweet base, then spread it across the bottom of the tray.
2. 2 Slice the zucchini, eggplant, and tomatoes into slices exactly 4 mm thick so that all three cook at the same time.
3. 3 Arrange the sliced vegetables alternately, leaning them in tight rows on top of the onions.
4. 4 Sprinkle with salt, let stand for 15 minutes, and drain off the released liquid. If you don't drain it, the baking tray will become a pot filled with water.
5. 5 Drizzle with olive oil, sprinkle with thyme leaves, then bake at 190 degrees for 55 minutes.
6. 6 Sprinkle with Parmigiano cheese and bake for another 8 minutes until the top is golden brown.

With an appliance

• Air fryer 1 hr 10 min

  Replace steps 5-6: spray oil into two small molds, divide the vegetables into two batches, and steam for 36 minutes at 205 degrees Celsius. Sprinkle with Parmigiano cheese at minute 31, then switch the molds. This is about 27 minutes faster than a conventional oven, but the smaller pot size doesn't hold the layout of a large tray.