Aubergines aux Tomates from A Table in Provence by Leslie Forbes
In Provence they say that aubergines are ‘gourmandes’ because they eat too much oil. Denise’s secret is to use lots of oil, rather than a little, but very, very hot. In this way the surface of...
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Ingredients
- 3 tbsp/45 ml chopped fresh marjoram or oregano
- salt
- pepper
- 2 lb/1 kg good fresh tomatoes deseeded, skinned and roughly chopped (or equivalent weight tinned)
- olive oil
- handful fresh parsley, finely chopped
- 3 cloves garlic, finely chopped
- 2 lb/1 kg aubergines/eggplant, cut into ½ in/1 cm cubes
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