Les aubergines en estrasses from Magrets & Mushrooms: More Country Recipes from South-West France by
Erick Vedel, the famous expert on Provençal cookery and its history, kindly showed me his preferred version of presenting aubergines. It is a reminder that he serves the sauce cold. Estrasses are...
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Ingredients
- 2 medium-sized onions, chopped
- 2 cloves garlic, chopped
- coarse salt, for sprinkling
- 1 kg ripe tomatoes, peeled and chopped
- salt
- pepper
- olive oil
- 2 medium-sized aubergines (about 900 g)
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