Recipe
Eggplant Stew
Eggplants sautéed in olive oil and stewed slowly with bell pepper, tomato, onion, dry wine, and Provençal herbs. Serve with bread.
- Preparation10 min
- Cooking1 h
- Total time1 h 10 min
- Servings6 servings
- DifficultyEasy
Ingredients
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Method
- Wash the eggplants and cut them into cubes without removing the skin.
- Sauté the eggplant cubes in olive oil with a little salt for 15 minutes.
- Add the bell peppers cut into strips, the tomatoes in quarters, the onion in rings, the dry wine, the rest of the salt, the bay leaf, and the spices and Provençal herbs.
- Cover and cook over low heat for 45 minutes.
- Serve hot with slices of bread.
