Tian Provençal with Fennel
Technical Stages :
- Finely chop the garlic and sprinkle it on the bottom of a greased gratiné pan.
- Slice the aubergines, tomatoes and courgettes.
- Alternatively line them in the gratiné pan.
- Add salt and a lot of pepper. Add a drizzle of olive oil and sprinkle the fennel seeds on top.
- Add 5 cl water in the bottom of the gratiné pan before covering with a big sheet of aluminium foil.
- Bake at 200°C for 45 minutes to 1 hour.
- Serve hot.
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The essentials
To make this recipe, some of these items will be required: