Eggplant bohémienne

Preparation info
    • Difficulty


Appears in
One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About


  • 2 eggplants (aubergines)
  • 2 tomatoes
  • 2 onions
  • 4


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.