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Eggplant Provencale

Western.Chefs's picture
Ingredients
  Eggplants 6 Small
  Olive oil 6 Tablespoon
  Tomatoes 3 , peeled and coarsely chopped
  Garlic 1 Clove (5 gm), crushed
  Anchovies 2 , diced
  Basil 1 Tablespoon, chopped
  Lemon slices 6
  Black olives 6 , pitted
  Salt To Taste
  Pepper To Taste
Directions

Cut impeded eggplants in 1 1/2-inch-thick slices.
Season with salt and pepper.
Brown lightly on all sides in hot olive oil.
Remove from heat.
Drain on absorbent paper.
To the same oil add tomatoes, salt, pepper, garlic and anchovies.
Heat slowly until tomatoes are cooked.
Remove from heat.
Add basil.
Place 1 teaspoon of sauce on each slice of egg plant.
Garnish with lemon slices, more anchovy and black olives.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Side Dish
Method: 
Browned
Ingredient: 
Eggplant
Interest: 
Party
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes
Servings: 
6

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