Aubergines with Tomatoes, Anchovies and Black Olives

Aubergines à la méridionale

Preparation info

  • Serves


    • Difficulty


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.


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


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