Languedoc-Style Eggplant

Aubergines à la Languedocienne : instructions

• 1
  Finely chop the onions, garlic cloves, and parsley separately. Cut the bacon into small pieces.
• 2
  Wash and dry the eggplants; slice them lengthwise; sprinkle with salt; let them sit for 30 minutes to draw out the moisture.
• 3
  Meanwhile, peel the tomatoes, remove the seeds and excess liquid, and dice them.
• 4
  Brown the bacon bits in 2 tbsp of oil; remove them. Sauté the onions in the oil used to cook the bacon, over very low heat, without letting them brown.
• 5
  Pat the eggplants dry; dust them with flour; sauté them in a little oil. Rub a deep dish (such as a terrine) with garlic. Coat with oil, place a bay leaf at the bottom, then a layer of eggplant slices; cover with a layer of tomatoes, a few bacon bits, a little onion, garlic, parsley, and crumbled thyme. Repeat until all ingredients are used up.
• 6
  Bake for about 30 minutes.