Le ragout d'aubergines a l'anchois eee

4 Servings

Ingredients

Quantity Ingredient
2 pounds Eggplants or 1 large
2 pounds Tomatoes; peeled and seeded***
1 bunch Parsley
3 Cloves garlic; finely chopped (up to 4)
2 cups Olive oil; (needs a lot)
10 Anchovies; (0ptional)
Salt and pepper; to taste
Cumin
Gruyere
½ teaspoon Oregano or more to taste
½ teaspoon Sugar
Thyme
Salt/ pepper
1 Bay leaf

Directions

***SOURCE*** D'apres: Nina Kehayan -- 1994 ISBN -- Voyages de l'aubergine Ed. de l'aube -- 2-87678-070-4 -- Saisi: R. Gagnaux 1. Soak anchovies in milk or water 2. Dice eggplant unpeeled and place in a colander with salt, let stand 1 hour.

3. Meanwhile heat half the oil in large saucepan. Add the tomatoes, garlic, and seasonings (except salt and parsley)). Cook tomatoes uncovered, over high heat, stirring once in a while until it becomes a thick sauceand almost dry.Almost 1 hour. ( I've used canned tomatoes). Cook about 1 hour for fresh tomatoes, a little less for canned.

4. Rinse the eggplant well and dry it with paper towels.

5. Heat the rest of the olive oil in a skillet and a add the eggplant. Cook over very high heat covered stirring often for about 20 minutes or until done

6. Transfer eggplant with a slotted spoon to the tomato sauce and cook uncovered over medium high heat .

8. Mash the anchovies and add to the ragout. Stir.

9. Serve hot sprinkled with grated Gruyere or Parmesan. And parsley.

Original Recipe:( no oregano, no cumin) Wash and peel eggplants. Cut them in large dice Wash, peel and seed tomatoes, cut them in large pieces. Chop the garlic and the parsley Place half of the olive oil in a big pan and the other half in a large saucepan Heat both Place the eggplant in the pan and cook over high heat 15 minutes, covered, but stirring often Meanwhile cook the tomatoes in the saucepan, uncovered. Add the eggplant to the saucepan, the garlic, the parsley. Salt slightly. Stir, let cook 45 minutes Make a paste with the anchovies ( in this recipe they were soaked in oil) and add to the ragout.

Optional

Sprinkle with cheese and broil. Posted by rene@... (Rene Gagnaux) (by way of Edouard Laniesse <scultelg@...>) on Nov 24, 1997, converted by MC_Buster.

NOTES : There are 2 recipes here because I made so many changes, but decided to leave the original. This dish really delicious. Serve it with focaccia as an appetizer, or as a first course, hot or cold.

Recipe by: Rene Gagnaux translated by by Miriam Podcameni Posvolsky Posted to KitMailbox Digest by Pat Hanneman <kitpath@...> on Sep 01, 1998, converted by MM_Buster v2.0l.

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