Aubergines aux Tomates

Aubergines/Eggplant with Tomato Sauce

Preparation info
  • 4

    • Difficulty


Appears in
A Table in Provence

By Leslie Forbes

Published 1987

  • About

In Provence they say that aubergines are ‘gourmandes’ because they eat too much oil. Denise’s secret is to use lots of oil, rather than a little, but very, very hot. In this way the surface of the aubergines seals quickly and the resulting dish is rich but not oily.


  • 2 lb/1 kg aubergines/eggplant, cut into ½ in/1 cm cubes
  • olive oil
  • 2


Heat the oil in a heavy frying pan until smoking & add the aubergines a handful at a time so as not to lower heat. Cook until golden (about 10 minutes) then remove with slotted spoon. Add tomatoes to pan with garlic, herbs & seasoning. Cook for 10 minutes, covered at first, then uncovered so that juice reduces by ½. Return aubergines to pan to heat through about 5 minutes.