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This French classic can be served hot or cold with crusty bread, or as an accompaniment to fish dishes.

Serves Four

  1. Pour the olive oil into a medium saucepan, and heat on a medium heat.
  2. When the oil’s hot, add the onions and aubergines.
  3. After stirring with a wooden spoon to ensure the ingredients are coated with oil, reduce the heat to a minimum and replace the lid.
  4. About 7 minutes later, they should start to look a bit translucent. If so, add the rest of the ingredients.
  5. Replace the lid, and stew over a minimum heat for a maximum length of time. This recipe can be knocked up quickly, but really benefits from being allowed to slowly simmer for about an hour.

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