A tian is like gratin. This was a lovely meal. The recipe is from one of my all-time favorite cookbooks “The Mediterranean Vegan Kitchen” by Donna Klein. These recipes are so tasty and she give lots of interesting background on the recipe and the area from where it came.

Provencal tian of chickpeas, eggplant, tomatoes and olives

I did follow the recipe exactly, making only one slight difference when we served the dish, by offering the possibility of a saffron soy yogurt sauce if one wished.