Eggplant bohémienne

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Preparation info

  • Difficulty

    Easy

Appears in

One Knife, One Pot, One Dish

One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About

Ingredients

  • 2 eggplants (aubergines)
  • 2 tomatoes
  • 2 onions
  • 4 garlic cloves
  • 100 ml olive oil
  • Salt and pepper

Method

Cut the eggplants and tomatoes into 1 cm cubes.

Peel and chop the onions, peel and crush the garlic. Sauté the eggplant with the onions and garlic in olive oil in a frying pan for 15 minutes.

Add the tomatoes and continue cooking for 30 minutes on a low heat; season with salt and pepper.