Aubergines aux Tomates

Name: Aubergines aux Tomates (Aubergines/Eggplant with Tomato Sauce)
Yield: 4
Cuisine: France
Ingredients: 2 lb/1 kg good fresh tomatoes deseeded, skinned and roughly chopped (or equivalent weight tinned); 3 cloves garlic, finely chopped; olive oil; 2 lb/1 kg aubergines/eggplant, cut into ½ in/1 cm cubes; salt & pepper; 3 tbsp/45 ml chopped fresh marjoram or oregano; handful fresh parsley, finely chopped

Aubergines/Eggplant with Tomato Sauce

Preparation info

Difficulty
Easy

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.

Ingredients

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

Europe
France
Side dish
Provence
Mediterranean
Vegan
Gluten-free

Method

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.