Preparation time:
70
Ingredients:
1 large eggplant or two small ones
5 tablespoons olive oil
3 small onions
6 cloves of garlic
3 peppers
3 large tomatoes
¼ cup dry wine
1 bay leaf
Cumin, Oregano, Parsley, Rosemary, Basil, Thyme, Dill, Tarragon and other Provençal herbs
1 teaspoons of salt
Instructions:
Wash the eggplants and cut them into squares without removing the peel. Sauté in olive oil and salt for 15 minutes. Add the peppers cut into strips, the tomatoes cut into quarters, the onion cut into rounds, the dry wine, salt and other Provençal spices and herbs. Cook covered and over low heat for 45 minutes. Serve with slices of bread.
Servings:
6