Zucchini has played a major role in our recipes this month. But it is not the only seasonal vegetable with which we can prepare great dishes. Eggplants are also a great alternative as you will see when you taste these aubergines with tomato Provençal style.
This is a recipe that it is usually cooked in the south of France. A simple recipe with eggplant and the tomato as protagonists and to which a few more ingredients are incorporated. Preparing it is really simple, although like everything that is done over low heat, it will keep you entertained for an hour.
As it is a recipe that has been in the kitchen for a long time Bezzia We encourage you to prepare a good portion. The necessary ration to be able to eat for a couple of days. You will probably like it more, also, that second day and this is one of those recipes that wins made overnight. Do you dare to try it?
Ingredients for 2
- 550 g. aubergines, washed and diced
- 2 tablespoons of extra virgin olive oil
- 1 chopped onion
- 1 garlic clove, minced
- A splash of sweet wine (González Byass Nectar Pedro Ximénez)
- 280 g. crushed natural tomato
- 1 Bay leaves
- Provencal herbs (thyme, oregano, rosemary, savory ...)
- Salt and pepper
Step by step
- Season the eggplant and let it rest in a colander for 30 minutes to lose its bitterness.
- In a saucepan, heat the olive oil and poach the onion over medium-low heat for 15 minutes.
- Then rinse, drain and add the diced aubergine to the pot. Sauté for a few minutes until it starts to brown a little and then add the minced garlic and mix again.
- Immediately pour in the sweet wine and cook until it has reduced.
- Then cover the vegetables with the tomato crushed, season, add the bay leaf.
- Cover the casserole and let cook over low heat until the eggplant is tender.
- Next, uncover the casserole and cook a few more minutes if necessary so that the tomato thickens.
- Season with Provencal herbs and serve the aubergines with tomato Provençal
