Tian à la Provençale

Preparation info
  • Serves

    4 to 6

    Appears in

    By Robert Carrier

    Published 1965

    • About


    • 4 small aubergines
    • 4 small courgettes (baby marrows)
    • olive oil
    • 2


    Cut aubergines and courgettes in thin strips, and sauté separately in olive oil. Cut peppers (green, red and yellow) in rings, and sauté as above. A few minutes before the end of cooking, sprinkle the aubergines and courgettes with 2 cloves garlic, finely chopped, 2<