Publiée le 21/07/2015



  • 4 peppers
  • 2 onions
  • 4 ripe tomatoes
  • 2 medium eggplants
  • 3 garlic cloves
  • Espelette pepper
  • 2 tbsp basil infused oil
  • Olive oil from Italy
  • salt

Peel the eggplant every other line, and cut into pieces, then fry them with the chopped onions in a skillet coated with olive oil, salt lightly.
Set aside as soon as it's cooked. Seed and coarsely chop the tomatoes and sauté in olive oil with Espelette pepper, salt.
Set aside. Cook the peppers in the oven. When they are golden, remove from oven, remove the skin, and seed (keep the juice), cut into strips. Set aside.
Arrange the bottom of a 24 cm dish in layers: eggplant with onions and tomatoes and finish with peppers. Chopping garlic cloves on peppers and lightly drizzle with olive oil.
Bake 1 hour at 1:30 am at 200 Th.
At the exit, gently sprinkle the dish with basil infused oil.
Entry into Serve cold (do the day before) or slightly warm with any meat or soft-boiled eggs and grilled bacon.

Good tasting !

cuvée Voltaire 2007 Domaine de la Chapinière (

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