Serves 6

“This simple recipe uses several kitchen garden classics. Eggplants and tomatoes are even better when they come from your own garden.” – Charles Compagnon


  • 3 medium yellow onions
  • Extra-virgin olive oil
  • 4 eggplants
  • 5 large beefsteak tomatoes
  • 1 clove garlic
  • A few leaves fresh basil
  • Salt and freshly ground pepper


1Peel and finely chop the onions, then sauté them in olive oil until lightly browned.

2Cut the tomatoes into quarters or large pieces. Add them to the onions and season with salt.

3Cover and cook over medium heat for 30 minutes, stirring occasionally, until reduced to a sauce.

4Finely chop the garlic clove and stir it into the sauce, then season with pepper.

5Preheat the oven to 325°F (160°C/Gas Mark 3). Lightly grease a gratin baking dish with olive oil.

6Cut the eggplants lengthwise into medium-thick slices. Pan fry them on both sides in olive oil until browned.

7Line the base of the gratin dish with a layer of eggplant slices. Cover with a layer of tomato sauce. Repeat the layers until you’ve used all the eggplant and sauce, finishing with the sauce to prevent the top from drying out.

8Bake for 45 minutes.

9Decorate with the basil leaves before serving.

Extracted from Coming Home to Nature: The French Art of Countryfication by Estelle Marandon, Gesa Hansen, Charlotte Huguet (Flammarion, 2022).

Recipe © Charles Compagnon

Photo credit © Nathalie Mohadjer


  1. In he ingredients does not mention cream what kind of cream single double and do we grill and add the Aubergines to the sauce. Will appreciate a feed back.

    • Hello Eileen, we have accidentally merged this recipe with the souffle recipe from last week! We apologise for this mistake and have now amended the recipe so it is the correct one, and doesn’t include any cream.

      Thank you for your patience!

    • Hello Marian! We are sorry for this mistake. The recipe has now been amended, so it is now the correct one.

  2. I’ve noticed over time that there are an increasing number of errors and frankly strange goings on in these recipes and would politely suggest that whoever is responsible for this section of ‘Taste Of France’ should perhaps read back what they’ve written before including it and, ultimately, posting these recipes online.Bon dieu! Qu’est-ce qui se passe ?

    • That’s really good to hear Holly! We hope you enjoy the process and the result. Let us know how it goes 🙂

  3. Thank you so much for redoing the recipe. I’m sure it will be delicious! Will be making it this weekend, I know the family will love it.

    • We are extremely sorry for the mistake to begin with! Did you make the recipe in the end? If so, how was it?


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