Recipe Thursdays: Bastille Day Eggplant Niçoise

Your guests you will flatter,
Your name you'll enhance,
With these gourmet delights
From the kitchens of France!

Celebrating Bastille Day this Sunday? This recipe from Simple French Cookery by Edna Beilenson will surely be something your guests will enjoy.

Eggplant Niçoise
Makes 6 servings

4 tablespoons olive oil
1 clove garlic, finely chopped
1 onion, chopped
1 eggplant, peeled and quartered
1 stalk celery, chopped
2 green peppers, cored and sliced
12 pitted green olives
3 tomatoes, peeled, seeded, and chopped
1 teaspoon capers
Salt and pepper
Buttered bread crumbs

1. Heat the oil in a skillet and sauté the garlic and onion until lightly browned.
2. Add eggplant, celery, peppers and olives and cook for 10 minutes. Add tomatoes and capers for seasoning.
3. Transfer to a heat-proof casserole, sprinkle with bread crumbs and bake in a 350° oven for 30 minutes.

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