Provençal Aubergine Tomato Gratin and Pictorial Viognier
A vegetarian dish that brings out the sweet, roasted flavors of summer vegetables, this gratin complements Viognier's moderate acidity and fruity notes.
Ingredients:
- 1 large Aubergine, sliced into rounds
- 2 Courgettes, sliced into rounds
- 3-4 large tomatoes, sliced into rounds
- 1 large onion, thinly sliced (optional)
- 2 cloves garlic, minced
- 3 tbsp olive oil
- 1 tsp Herbes de Provence
- Salt, pepper, and a pinch of cayenne or chili pepper
- Parmesan cheese for topping (optional)
Instructions:
-
- Preheat oven to 350°F (175°C). Rub an earthenware casserole dish with a little olive oil and the minced garlic.
- Arrange alternating slices of eggplant, zucchini, and tomato vertically in the dish.
- Drizzle with remaining olive oil and sprinkle with Herbes de Provence, salt, pepper, and the optional cayenne.
- Bake for about 45-60 minutes until the vegetables are tender. Top with Parmesan cheese and bake for another 10 minutes until golden brown.