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Ragout D' Aubergines Aux Senteurs De Basilic

chef.pierre's picture
Ingredients
  Ripe aubergines 5
  Virgin olive oil 4 Fluid Ounce (120 Milliliter)
  Onion 1 Medium, chopped
  Garlic 2 Clove (10 gm), crushed with a little salt
  Ripe tomatoes 2 , peeled, de-seeded and diced
  Basil 1 Bunch (100 gm), separate leaves from stalks
  Anchovy fillets 2
  Sea salt To Taste
  Freshly milled black pepper To Taste
Directions

MAKING
1 Peel and dice the aubergines into 2.5 - cm / l-in chunks.
2 In a heavy saucepan, heat the oil and add onion and garlic.
3 Saute until golden in color.
4 Add in the aubergines along with tomatoes, basil stalks (tied up with string) and basil leaves (snipped with scissors.)
5 Cover and cook in the oven at 400 degrees farenheit ( 200° C/Gas Mark 6 ) for about 45 minutes until the juice s are thick.
6 Remove the basil stalks.
7 Finely chop the anchovy fillets and combine together with ragout.
8 Correct the seasoning carefully as the anchovy fillets are salty enough.

SERVING
9 Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Baked
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
45 Minutes
Ready In: 
60 Minutes
Servings: 
4

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