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Published 2024
The expansion of the vegetable repertoire in the South-West is best illustrated by the adoption of the aubergine, a taste imported largely from Provence and the Languedoc, and it has given rise to a host of recipes (the best known of which are ratatouille and pipérade) with which to present them, either on their own or, more usually, in combination with tomatoes. It is not surprising that aubergine also features in Spanish cooking, reflecting perhaps the common Mediterranean c