Cooking Time: 20 minutes
Ingredients (for 4 people): – 1 large onion
1 to 2 eggplants depending on size
2 cloves garlic, pressed
2 tablespoons olive oil
herbs of Provence
Preparation of the recipe:
In a food processor, slice the onion into thin strips and sauté in olive oil in a wok or large non-stick skillet.
Cut the tomato into quarters and add to the mixture.
Meanwhile, slice eggplant and zucchini.
Pour the vegetables into the pan, add some herbes de Provence, garlic, cover.
Stir occasionally, it is ready in about 20 minutes
Notes: This topping can be a perfect accompaniment to pork tenderloin or roast chicken.
Recommended drink: Viognier