Eggplant Provençale

Eggplant Provençale Recipe - A French Delicacy

Region / culture: France | Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 6

Introduction

Eggplant Provençale is a delicious and flavorful dish that originates from the Provence region of France. This dish is a perfect combination of eggplant, bell peppers, tomatoes, olives, and capers, seasoned with herbs and topped with a crunchy breadcrumb topping.

History

Eggplant Provençale is a traditional French dish that has been enjoyed for centuries in the Provence region. The dish is a celebration of the fresh and vibrant flavors of the Mediterranean, with ingredients like tomatoes, olives, and capers being staples in Provençal cuisine.

Ingredients

2 medium green bell peppers, diced
2 cups chopped ripe tomatoes
0.25 cup chopped fresh parsley
0.5 cup pimento-stuffed green olives, sliced
2 tbsp drained capers
0.5 tsp dried basil
0.5 tsp dried oregano
salt and freshly ground black pepper to taste
bread crumb Topping
0.33 cup dry seasoned bread crumbs
3 tbsp grated parmesan cheese
1.5 tbsp soy margarine or butter, melted
2 small eggplants (about 1 lb (454 g) each), peeled and cut into 0.75 inch cubes (8 cups)
1 cup chopped onion
2 cloves garlic, minced

How to prepare

Preheat the oven to 350°F (177°C). Spray a large nonstick skillet with cooking spray and heat it over medium heat until hot.
Add the onion and garlic to the skillet and cook, stirring often, until softened, about 4 minutes.
Add the eggplant, bell peppers, and tomatoes to the skillet. Cook, stirring often, until the vegetables are tender, about 5 minutes.
Add parsley, capers, herbs, salt, and pepper to the skillet. Spoon the mixture into an 11- by 7-inch baking dish. If making ahead, allow the casserole to cool completely, cover tightly, and refrigerate until 30 minutes before serving.
For the topping, combine all topping ingredients in a small bowl and mix well. Sprinkle the topping mixture evenly over the casserole.
Bake the casserole, uncovered, until the mixture is bubbly and the top is browned, about 30 minutes.

Variations

Add cooked chickpeas or white beans for added protein.
Use different herbs like thyme or rosemary for a different flavor profile.
Add a sprinkle of feta cheese on top before serving for a tangy twist.

Cooking Tips & Tricks

Make sure to peel and cube the eggplant before cooking to ensure even cooking and a tender texture.

- Be sure to cook the vegetables until they are tender but still have a slight bite to them for the best texture.

- Allow the casserole to cool slightly before serving to allow the flavors to meld together.

Serving Suggestions

Eggplant Provençale can be served as a main dish with a side of crusty bread or over pasta. It can also be served as a side dish alongside grilled chicken or fish.

Cooking Techniques

Be sure to cook the vegetables until they are tender but still have a slight bite to them for the best texture.

- The breadcrumb topping adds a nice crunch to the dish, so be sure to sprinkle it evenly over the casserole before baking.

Ingredient Substitutions

You can use yellow or red bell peppers instead of green for a different flavor.

- If you don't have capers, you can omit them or substitute with chopped green olives.

Make Ahead Tips

Eggplant Provençale can be made ahead of time and refrigerated before baking. Simply cover the casserole tightly and refrigerate until ready to bake.

Presentation Ideas

Serve Eggplant Provençale in individual ramekins for an elegant presentation. Garnish with fresh parsley or basil for a pop of color.

Pairing Recommendations

Eggplant Provençale pairs well with a crisp white wine like Sauvignon Blanc or a light red wine like Pinot Noir. It also pairs well with a side salad or roasted vegetables.

Storage and Reheating Instructions

Leftover Eggplant Provençale can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place in a preheated oven at 350°F (177°C) until heated through.

Nutrition Information

Calories per serving

Each serving of Eggplant Provençale contains approximately 200 calories.

Carbohydrates

Each serving of Eggplant Provençale contains approximately 25 grams of carbohydrates.

Fats

Each serving of Eggplant Provençale contains approximately 8 grams of fat.

Proteins

Each serving of Eggplant Provençale contains approximately 5 grams of protein.

Vitamins and minerals

Eggplant Provençale is a good source of vitamins A and C, as well as potassium and fiber.

Alergens

This recipe contains dairy (parmesan cheese) and gluten (breadcrumbs). It may also contain sulfites from the capers.

Summary

Eggplant Provençale is a nutritious and flavorful dish that is relatively low in calories and high in vitamins and minerals.

Summary

Eggplant Provençale is a delicious and nutritious dish that is perfect for a weeknight dinner or a special occasion. With its vibrant flavors and hearty vegetables, this dish is sure to become a favorite in your recipe repertoire.

How did I get this recipe?

The first time I saw this recipe, I was captivated by its simplicity. It was a warm summer day, and I had decided to visit a local farmer's market in search of fresh produce. As I wandered through the stalls, I spotted a beautiful display of eggplants. Their deep purple skins glistened in the sunlight, and I knew I had to take some home with me.

I approached the vendor and asked about the eggplants. He told me they were locally grown and offered me a sample to taste. I bit into the tender flesh, and it was like nothing I had ever experienced before. The flavor was rich and earthy, with a hint of sweetness that lingered on my palate.

I purchased a few of the eggplants and headed home, eager to try out a new recipe. As I rummaged through my collection of cookbooks, I came across a recipe for Eggplant Provençale. The ingredients were simple - eggplants, tomatoes, garlic, olive oil, and herbs. It sounded like the perfect dish to showcase the fresh produce I had just purchased.

I set to work in the kitchen, slicing the eggplants into thick rounds and roasting them until they were tender and golden brown. In a separate pan, I sautéed chopped tomatoes, minced garlic, and a handful of fragrant herbs. The aroma that filled my kitchen was intoxicating, a mix of garlic, basil, and thyme that transported me to the sun-soaked hills of Provence.

I layered the roasted eggplant slices in a baking dish and spooned the tomato mixture over the top. A drizzle of olive oil and a sprinkle of Parmesan cheese finished off the dish, and I popped it into the oven to bake until bubbly and golden.

As I sat down to enjoy my first bite of Eggplant Provençale, I was transported back to that bustling farmer's market where I had first discovered the beautiful purple vegetables. The flavors were exquisite - the creamy eggplant, the tangy tomatoes, the sharp cheese, all coming together in perfect harmony.

From that moment on, Eggplant Provençale became a staple in my cooking repertoire. I would make it for family gatherings, dinner parties, or just for myself on a quiet evening at home. Each time I prepared the dish, I was reminded of that sunny day at the market and the joy of discovering a new recipe that would become a beloved favorite.

Over the years, I have shared the recipe for Eggplant Provençale with friends and family, passing on the tradition of simple, delicious cooking. And as I watch my grandchildren gather around the table, eagerly digging into their plates of roasted eggplant, I know that the recipe will continue to be a part of our family for generations to come.