Barbouillade
Ingredients
- 1 large eggplant
- 2 cucumbers
- 4 onions
- 6 tomatoes
- 1 green pepper
- 1 tsp lard
Instructions
- 1 large or two small egg-plants, two cucumbers, four onions, six tomatoes, one green pepper. Peel and cut separately all vegetables.
- Fry sliced onions in a teaspoon of lard.
- Add tomatoes, crushing them and stirring until quite soft.
- Add half a teaspoon of salt, then the cucumber, egg-plant, and green pepper, stirring over a hot fire for ten minutes. Place over a slow fire and stew for three hours.
Notes
If the vegetables are fresh and tender, nothing else is needed, but if they are somewhat dry, add a cupful of stock.
Cold barbouillade is excellent to spread on bread for sandwiches.
Barbouillade is usually served hot with rice boiled a la Creole.
