Eggplant Crumble, Provence Cooking Vacations | The Intl Kitchen

Ingredients

• Just over 2 cups (1.5 liters) olive oil
• 2 eggplants
• Parmesan cheese
• Just over 2 cups (50 cl) tomato sauce (see ingredients for sauce below)
• For the crumble:
• 3.5 oz (100 grams) flour
• 1.75 oz (50 grams) parmesan
• 1.75 oz (50 grams) butter
• For the tomato sauce:
• Just over .75 cups (20 cl) of olive oil
• 1 thinly sliced onion
• 2 chopped cloves of garlic
• 1 stalk of thyme
• 0.33 oz (15 grams) basil leaves
• 2.2 pounds (1 kilogram) ripe tomatoes
• Salt
• Pepper
• Sugar