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.

Quiche Bohémienne

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.