Aubergines with Tomatoes, Anchovies and Black Olives

Name: Aubergines with Tomatoes, Anchovies and Black Olives (Aubergines à la méridionale)
Yield: Serves 4–6
Cuisine: France
Ingredients: 3 bay leaves; 2 tbsp chopped thyme and marjoram;; 4 cloves garlic, sliced; 3 cloves;; salt, pepper; 4 tbsp of more olive oil; 2 large onions, chopped; 100 ml chicken stock; 300 g tomatoes, skinned, deseeded and chopped; 1-2 tbsp stoned black olives; 8 anchovy fillets; 2 large aubergines (500 g); pinch of sugar

Aubergines à la méridionale

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Sud de France

By Caroline Conran

Published 2012

About

Because of their closeness to Italy and their connections with the Middle East, Languedoc and Provence were the first areas of France to cultivate aubergines, and to associate them with garlic, herbs and olive oil – and, when they arrived, happily, with tomatoes, pommes d’amour.

Ingredients

2 large aubergines (500 g)
4 tbsp of more olive oil

Europe
France
Side dish
Mediterranean
Gluten-free

Method

Heat the oven to 180°C. Peel the aubergines with a potato peeler. Slice them into rounds 2 cm thick. Put them in a colander and toss well with fine salt. Leave them for 30 minutes, rinse quickly and pat dry with a tea towel until very dry.

Heat 2