in France

Provençal pan

updated

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Ingredients for 4 servings:

  • 2 eggplant(s)
  • 2 small zucchini
  • 2 onions
  • olive oil
  • 1 garlic clove(s)
  • 150 ml tomato juice
  • 150 ml red wine (alternatively vegetable stock)
  • 2 sprigs lemon thyme or 1 tsp dried
  • ½ bunch oregano or 1 tsp dried
  • 100 g sheep’s cheese
  • salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with eggplant, zucchini and feta cheese

Quarter and slice the eggplant and zucchini. Slice the onions and chop the garlic. Heat the oil, fry the eggplant, onions, and garlic for about 5 minutes, then add the zucchini and fry for about 10 minutes more. Season with salt and pepper, deglaze with tomato juice and red wine, and bring to a boil briefly. Stir in the torn thyme and oregano leaves and feta cheese cubes. Season to taste and serve. Serve with baguette or rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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