Eggplant bohémienne


Preparation info

  • Difficulty


Appears in

One Knife, One Pot, One Dish

One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About


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


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.