Ingredients for 4 people
- 600g eggplant
- salt
- 50g butter
- 1 tbsp olive oil
- 2 cloves garlic
- 3 tbsp tomato sauce
- 6 anchovy filets in oil
- 1 tbsp capers
- pepper
- 1 tbsp chopped parsley
Wash the eggplants, cut into pieces, salt and set aside for 1 hour to draw out moisture.
Drain the eggplant and sauté with the chopped garlic in a mix of butter and oil.
Add the tomato sauce, anchovies cut into small pieces and the capers.
Mix well and just before serving add the parsley and, if desired, more chopped garlic.
Where to sleep?
Coucoo Grands Cépages
190 EUR/night*
Vacation rental - Avignon and the surroundings
Domaine de Manville *****
285 EUR/night*
Hotels - The Alpilles
La Moutière
150 EUR/night*
Bed and breakfast - Drôme Provençale
agenda