Roasted Eggplant & Tomatoes

For the big blogiversary blow out, I wanted to find several seasonal side dishes that we’re quick to prepare and, of course, delicious. With the hint of Provencal in the menu, I brought out a book my Mom gave me for Christmas years ago before we took a summer tour of Provence together. The book, The French Market by Joanne Harris and Fran Warde, is full of beautiful photos of the south of France and many dishes the region has to offer. Almost all the recipes have very few ingredients yet are full of flavor  – my kind of book! I chose the recipe for Aubergine Au Gratin because I had easy access to local tomatoes and eggplants at the Downtown Farm Market up the street and because I’ve been dying to use a ceramic baking dish I bought years ago at the Southern Season annual sale! For such an uncomplicated side dish, it tasted wonderful and put a punch of color on the table!

Aubergine Au Gratin/ Roasted Eggplant Casserole From The French Market by Joanne Harris and Fran Warde

Ingredients:

  • 2 garlic cloves, peeled
  • 6 tablespoons olive oil
  • 1 large eggplant
  • 1 3/4 pound tomatoes
  • 4 sprigs thyme
  • sea salt
  • fresh ground pepper
  • 1/2 cup veggie stock

Assembly: Preheat oven to 350. Rub the dish with garlic and 1 tablespoon olive oil. Layer the vegetables around the dish and scatter with salt, pepper, thyme leaves and chopped up remaining garlic. Pour over stock and remaining oil. Bake, covered for about 45 minutes and uncovered for another 45 minutes.

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