3994 Aubergines* à la Provençale

Method

Cut the eggplants in half and cook them in the usual manner. Remove the flesh, chop it, them cook it together with a proportionate amount of chopped onion cooked in oil. Add an equal amount of coarsely chopped tomato flesh cooked in oil, some fresh breadcrumbs, a touch of crushed garlic, a little chopped parsley and season with salt and pepper.

Fill the skins with this mixture and gratinate them. On removing from the oven, surround with a cordon of Tomato Sauce.

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