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Eggplant Provencal (Aubergines Provencales)
From Dorothy McNett's recipes at www.dorothymcnett.com. This generally does not need any oil in the pan as the tomatoes will give enough liquid to keep the eggplant from burning but if needed, add a few splashes of extra virgin olive oil to keep it just right!
1 - 2 eggplants (1 large one, or 2 small ones.....)
Chop the eggplant and tomatoes and put into a nice heavy bottomed skillet or saute pan and heat. Add the zest and juice of the lemon, the tarragon, olives, salt and pepper. Cover with a lid and turn down to medium heat. Cook about 10 minutes, stirring several times, to cook to your desired doneness!
Recipe created 2019-08-26.