Tonight we had roast chicken with a wonderful tian. I am a big fan of the gratin (my favorite being the classic potato gratin). This dish hails from Southern France and pays great respect to fresh summer vegetables in their prime. The recipe I used comes from the June issue of Cooking Light magazine. The tian must be coming into the limelight again as I’ve seen it on several cooking shows recently as well. I will have to do some additional research on the origin and variations of the dish. Here in Wisconsin, my eggplants in the garden are just forming. I’ll be able to make another tian in a few weeks. For now, enjoy the picture (taken from my Droid and a bit fuzzy…my apologies) and the recipe below.