PROVENGALE PUREE OF AUBERGINES (EGGPLANT)

Preparation Method :

• Place aubergine (eggplant) slices in a colander and sprinkle generously with salt. Leave for 15 minutes to drain.
• Meanwhile, heat the oil in a heavy-based pan, add the onion and fry gently until tender but not colored.
• Add the tomatoes and continue to cook gently, pressing tomatoes to break them up.
• Drain aubergines (eggplant) and rinse. Dry thoroughly, and then add to the pan with the garlic and half the parsley.
• Stir well, cover and cook gently for 20 to 30 minutes until mixture becomes a puree when pressed with a wooden spoon.
• Add enough Parmesan, salt, pepper and parsley until taste is to your liking.
• Serve hot with buttered toast.