“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