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Eggplant de Provence - Roasted Eggplant, Onion, and Tomatoes
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Carmalized roasted vegetables so loaded with flavor and nutrition. A Wonderful touch of simple french cooking for everyday to beginning cooks.

Kista Cook

Serves/Makes:4 or more

  • 1 eggplant
  • 1 or more large sweet onions
  • 2 or more large fresh red tomatoes
  • 1 tbsp (15 ml) dried thyme OR
  • 3 tbsp (45 ml) or a handful of fresh thyme sprigs to strip leaves.
  • 1/4 cup (60 ml) extra virgin olive oil
  • Slice 1/2" thick rounds of eggplant and peel off skin. Salt and rest for 1 hour, rinse well.
  • Oil a flat baking dish and lay the slices in. Lightly Salt the slices to taste.
  • Slice 1/4" thick rounds of large onions and lay on the eggplant.
  • Slice 1/4" rounds from large tomatoes and lay on the onion.
  • Sprinkle with a touch more salt, some thyme and then drizzle with good extra virgin olive oil.
  • Bake in a slow oven about 325 degrees (175 C.) for at least 1 1/2 hours, until vegetables are caramelized and soft.
  • Serve warm or at rested to room temperature as a side dish to your entree or as the entree of a meatless luncheon.
Excellent served with sauteed scallops or a succulent lamb chops. Fresh bakery Italian or a fragrant french baguette is almost a sin to forget with this delectible dish. Don't forget to add a crisp cold tossed greens salad with a light lemon viniagrette!

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