Bohemienne (Eggplant and Tomatoes) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Summer dish - great for fresh from the garden ingredients - serve with a good bread. Ingredients:
2 eggplants, cut into 1/2 dice |
1 t sea salt |
5 tomatoes |
3 t olive oil |
1 onion, finely diced |
1 clove garlic, finely grated |
1 tsp thyme |
1 pepper |
2 t basil, chopped, fresh |
Directions:
1. In a colander, place diced eggplant, sprinkled with salt and let rest for 30 minutes to drain.
2. In a heavy pot, over medium heat, heat the olive oil, add onion and cook stirring often for 6 min - do not brown. Add the garlic and thyme
3. Add eggplant and cook stirring 15 min more - add peeled tomatoes and cook, for 1 hr-crushing the eggplant pieces
4. Remove from heat, discard thyme sprigs.
5. Add pepper and basil
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