This still life painting of Aubergines by Olga Koval revives some culinary memories… Aubergine is the French word for eggplant plentiful in late summer. My grandmother showed how to prepare these Provençale recipes. Maybe you like eggplants enough to venture in making these dishes.
My favorite dish is “Ratatouille,” a fresh vegetable stew of peeled cubed eggplant, onions, fresh tomatoes, green peppers, yellow squash, zucchini oftentimes cooked with roasted chicken or veal. Begin to combine garlic and Herbs de Provence (basil, oregano, rosemary, lavender), salt and pepper to flavor these vegetables seasoned in olive oil cooking slowly in a Dutch oven pan. Simmer all the ingredients in a good tomato sauce until the vegetables are soft. Grate Swiss or Parmesan cheese on top before serving. P.S. I cook according to the servings desired, two or three of each ingredients; you can decide for yourself what your family likes.
My next recipe is “Fried or Oven Roasted Eggplant.” Peel and cut the eggplant in round thing slices, fry in a skillet or roast in the oven at 450 degrees for 15-20 minutes. Coat the slices with Italian breadcrumbs. When done, drain the roasted eggplant on paper towel, spread a paste of freshly mashed tomatoes and cheese onto the slices. Keep in mind the sweetest eggplants are small and round, while the elongated ones tend to be bitter with seed. I wish you Bon Appetit!
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