La Cuisine Provencale by Louis Ginies – serves 6 or 8.
Ratatouille Nicoise has become internationally famous but, in the rest of Provence, the Bohemienne – using equal amounts of eggplants and tomatoes is preferred.
3 large eggplants, enough to make 3 pounds, peeled and cut into small pieces
9 madium-sized tomatoes, about 3 pounds, peeled, seeded if you like, and cut into small pieces
½ cup olive oil
1 garlic clove, crushed
2 anchovy fillets – OPTIONAL – but they add a lot to thr finished dish
1 tbsp. flour
½ cup whole milk
¼ cup bread crumbs – my take is if you don’t have home made… don’t use
salt and pepper
Heat 4 tbsp. of the oil in a large sauté pan, add the eggplant, tomatoes and garlic and cook uncovered over medium heat until the mixture has softened and can be crushed with a fork.
Meanwhile, soften the anchovy fillets in 3 tablespoons of the oil, in a small saucepan standing in boiling water or set over very low heat. When the fillets have melted in the oil, add them to the vegetables. Season with the salt and pepper, remembering anchovies are very salty.
Mix everything together well and turn into an oiled gratin dish. Sprinkle on the bread crumbs and the remaining oil.
Bake in a preheated oven at 375 F for 20 to 30 minutes, until a crust has formed on top.