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Eggplant Provençale Sauté” – A simple and tasty dish from Southern France.


  • 600g of eggplant
  • 350g of tomato
  • 3 onions
  • 50g of grated cheese
  • 3 tablespoons of olive oil
  • coarse salt
  • 2 garlic cloves
  • sprig of basil


Step 1

Cut the eggplants into slices and let them degrease for 20 minutes in a colander while sprinkling them with coarse salt.

Step 2

Rinse the eggplants, dry them, and toss them in olive oil. Add minced garlic and onions, and peeled and quartered tomatoes. Season and cook for 20-25 minutes.

Step 3

Before serving, sprinkle with grated cheese and chopped basil leaves. Serve hot or cold.


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