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4
Easy
Published 1987
One of the delightful aspects of a Provençal meal, something noted by Elizabeth David in the fifties, is the series of small dishes that appears, each served as a separate course; like this one, in which Paulette’s sister arranges slices of aubergine/eggplant to look like daisy petals.
Sauté aubergine slices in hot oil until golden and tender on both sides. Drain well on paper towels. Add the garlic to the pan (with a little more oil if the aubergines have absorbed it all) and cook, until softened & golden, with some of the parsley. Add tomatoes and reduce to a thick purée. Stir in cheese, cook just until dissolved, then reduce heat & add cream, salt and pepper. Chill