La Bohémienne

Preparation info
  • Serves

    4-6

    • Difficulty

      Easy

Appears in

By Damien Pignolet

Published 2005

  • About

Probably the most well known eggplant dish in France is ratatouille, a wonderful stew of onions, eggplants, zucchinis and peppers. On my first visit to Provence, I remember being anxious to taste ratatouille but simply could not find it on a menu. Finally, in a splendid restaurant in Avignon, I discovered a sister dish called La Bohémienne — a ratatouille without zucchinis and peppers but with anchovies. It was served with lamb chops grilled over vine cuttings with herbes de Prove