Vegetable Tian (M. Stewart)

Image from Martha Stewart

6 tbspoons extra-virgin olive oil

1 leek, white and pale green parts only, quartered lengthwise, rinsed, and cut into 1/4 inch slices (1 1/2 cups)

1 garlic clove, minced

Salt and pepper to taste

1 small Italian eggplant, unpeeled, very thinly sliced (1 cup)

1 zucchini, unpeeled, very thinly sliced (1 cup)

1 yellow zucchini, unpeeled, very thinly sliced (1 cup)

2 plum tomatoes, very thinly sliced (1 cup)

1/4 cup dry white wine

1 tbsp fresh oregano, chopped

• Preheat the oven to 375 degrees with a rack in the center. Coat the bottom of a 9-by-13-inch baking dish with 1 tablespoon oil. (You can also use round 9-inch baking dish)
• Heat oil in a large skillet, add leek and garlic, season with salt and pepper, and cook until soft, for about 4 minutes.
• Spread the leek mixture on a baking dish. Arrange the vegetables in leek in slightly overlapping rows, alternating eggplant, zucchinis, and tomato.
• Top with wine, 1 tbsp of oil, oregano, salt, and pepper.
• Bake 30 minutes, drizzle the remaining oil, and bake, until the vegetables are tender, 30 minutes more.