Stewed aubergines with tomatoes

This preparation comes from Provence in southern France.  It can be served hot or cold.  It even makes a delicious tapas dish.

Preparation Time: 10 Mins

Cooking Time: 20 Mins

Total Time: 1½ Hrs

Ingredients

For 4 servings…

2                    Aubergines  - cut into ½ cm dice

                     Salt          

3 tbs               Olive oil     

230 gms           Tomatoes  - chopped 

1 tbs               Parsley  - chopped    

1 clove             Garlic  - chopped      

Method

Salt the aubergine cubes, leave them to drain for an hour and dry them in a cloth.

Heat the olive oil in a thick frying-pan and, in this, cook the aubergines - not too quickly to prevent the skins from burning.  When the aubergine is getting soft, add the tomatoes and continue cooking until they are reduced almost to a pulp.  Stir in the parsley and garlic and add salt if necessary.

Wine recommendations

A lightish red or an aromatic white wine.

Conventional

     Beaujolais Villages

Interesting

     Chinon blanc

     Côtes de Gascogne blanc

     Gamay de Loire

     Pinot Noir

     Ventoux