Barbouillade
| A dish from "fair Provence" |
1 large or two small egg-plants; two cucumbers; four onions; six tomatoes; 1 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.
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.