the recipe of Maxime de Rostolan

For 4 to 6 people

3 eggplants, 3 large onions, 3 peppers (red, green and yellow), 4 beautiful ripe tomatoes, 3 peeled and minced garlic cloves, olive oil, salt, pepper (or Espelette pepper), thyme.

The preparation

Wash the vegetables, peel the onions. Cut the eggplants and onions into very thick slices (about 1.5 cm). Core and cut each pepper into large slices.

Also cut the tomatoes into large slices and set aside.

Line a baking dish with olive oil, arrange the pieces of eggplant, then the strips of peppers and finally onions in 3 layers with salt and olive oil on each. Sprinkle with thyme, and bake at 200 ° C for 15 minutes, then at 180 ° C for 40 minutes.

When the vegetables are tender, add the minced garlic and cover with the sliced ​​tomatoes. Season with salt and pepper, drizzle with oil and bake again for 20 minutes, until the tomatoes are tender.

Eat hot, as a main course, with rice, lentils or quinoa, or let cool to serve as a tapas, as in Catalonia, drizzled with olive oil, a drizzle of sherry vinegar or served with a slice cheese.

Read also Maxime de Rostolan: “Considering only the GDP, we condemn our future to all”

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