Aubergines with Tomatoes, Anchovies and Black Olives from Sud de France by Caroline Conran
Because of their closeness to Italy and their connections with the Middle East, Languedoc and Provence were the first areas of France to cultivate aubergines, and to associate them with garlic, her...
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Ingredients
- salt, pepper
- 300 g tomatoes, skinned, deseeded and chopped
- pinch of sugar
- 1-2 tbsp stoned black olives
- 8 anchovy fillets
- 2 large aubergines (500 g)
- 2 tbsp chopped thyme and marjoram;
- 3 bay leaves
- 100 ml chicken stock
- 2 large onions, chopped
- 4 tbsp of more olive oil
- 3 cloves;
- 4 cloves garlic, sliced
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