Papeton d’Aubergines from The Cooking of Provence by Patricia Lousada
Aubergines, courgettes, peppers and onions are baked in a mould lined with the dark skins of the aubergines. A beautiful summer starter or light lunch.
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Ingredients
- 1 red pepper, diced
- 1 green pepper, diced
- 1 large mild onion, chopped
- 2 garlic cloves, chopped
- 6 tablespoons olive oil
- 300 g (10 oz) courgettes, cut into 1 cm (½-inch) slices
- 3 aubergines
- salt
- pepper
- 50 g (2 oz) breadcrumbs
- 1 egg
- 4 tablespoons finely chopped fresh parsley
- 375 g (12 oz) tomatoes, skinned, de-seeded and chopped
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