Nick’s Provençal Eggplant

12 06 2008

Coming home after South of France day in the cafeteria, Nick had an idea for this eggplant dish.  He had seen it on his neighbor’s tray and wished he had chosen it himself, because he thought it looked particularly tasty.  He told me the basic ingredients: eggplant, olives, rosemary, and a bit of tomato sauce or paste.  I said I’d do what I could.

After procuring the necessary ingredients at the market, I had a pretty good idea of what to do – keep it simple.  Sauté some onion, garlic, and herbs, add eggplant (after a little salting and draining time).

Eggplant - raw

Let it cook down until tender and significantly reduced in volume, thusly:

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