Although this dish is similar to the Ratatouille, it has eggs in it but no zucchini or peppers. It can be served as an hors d’oeuvre, a vegetable dish, or a filling for a quiche. Serves 4 to 6 people.
2 medium size onions
2 lb of plum tomatoes
4 cloves of garlic
1 medium size eggplant (2 lbs)
1/3 cup of olive oil
thyme, bay leaf, salt and pepper, 1/8 tsp of cayenne pepper.
2 egg yolks
1/4 cup of grated swiss cheese
1/4 cup of grated parmesan cheese
- Slice the onions as thinly as possible.
- Peel and quarter the tomatoes and mince 4 cloves of garlic.
- Peel the eggplant and cut into 4 slices lengthwise.
- Place in colander and sprinkle with salt,, allow to stand for 30 minutes.
- Wash salt away, dry with paper towels and cut the slices in 1/4″ cubes.
- Heat the olive oil in a medium size pan and gently cook the onions without browning them.
- Add the tomatoes, eggplant cubes, salt and pepper, cayenne pepper and minced garlic.
- Simmer over low heat, uncovered, stirring once in a while, for 45 minutes.
- Taste and correct seasonings.
- Beat 2 egg yolks in a bowl and whisk them into the vegetables.
- Stir in a mixture of 1/4 cup of swiss cheese and 1/4 cup of the parmesan into the vegetable and egg mixture.
- Serve hot with a meat dish or room temperature for hors d’oeuvre.
Fill a partially baked pâte brisée with the bohémienne mixture. Sprinkle on the grated cheeses. Bake 30-35 minutes at 350°F. Allow to cool before serving.