Name: Eggplant Tian
Ingredients: ½ onion, sliced; Salt and freshly ground black pepper; 6 plum tomatoes, sliced; 1 large (1¼-pound/570-g) eggplant, peeled and sliced ¼ to ½ inch (6 to 12 mm) thick; 2 large sprigs fresh basil, stemmed; 6 cloves garlic; 1 cup (80 g) coarse bread crumbs or panko; 3 large roasted and peeled red bell peppers, torn into large pieces; 5 tablespoons (75 ml) olive oil

Preparation info

Difficulty
Easy

Appears in

Slow Cook Modern

By Liana Krissoff

Published 2017

About

I included a similar tian in my first slow cooker book, but have since simplified my approach a lot. When you layer the ingredients, they’ll come almost to the top of the cooker pot, but don’t worry: They’ll collapse and sink down after a couple of hours and their flavors will all meld, resulting in a dish that’s much greater than the sum of its parts.