EGGPLANT RISTE – RISTE D’AUBERGINES

 

 

This Provençale culinary preparation is a specialty from Arles, beautiful city rich in tradition situated South of Avignon. This recipe is a combination of eggplants, onions and tomatoes cooked a long time to obtain a confit. These wonderful vegetables can be eaten cold or warm with lamb, beef, chicken or fish. They can be spread also on croutons as an appetizer. I would suggest pairing a red wine from the Rhone Valley, such as Vacqueyras or if you prefer a lighter note, choose a Rose wine from Provence. Enjoy!

 

 

Preparation: 30 min; cooking time: 2 h 15 min.
Serving 6

 

3 eggplants, diced
4 tomatoes, peeled and diced
1 big sweet onion, chopped
4 garlic cloves, minced
4 tbsp. olive oil
1 bay leaf
3 thyme sprigs
1 rosemary sprig
1 star anise
1 tbsp. sugar
Salt and pepper

 

Warm 2 tbsp. of olive oil in a large frying pan on medium heat and cook the eggplants 10 minutes, stirring often.

 
Warm 2 tbsp. of olive oil in a large sauté pan on medium heat and cook the onion until pale gold. Add the garlic cloves and cook 1 minute, then stir in the tomatoes with the bay leaf, star anise, sugar, thyme and rosemary. Cook 10 minutes. Adjoin the eggplants. Season the preparation with salt and pepper. Cover and simmer 2 hours or more (if you have time), stirring from time to time.

 

When done, remove the star anise, sprigs of thyme and rosemary. Serve with your favorite meat, fish or on its own.

 

 

Bon Appetit!