Baked provençal vegetables, page 226

I used the mandolin for everything but the tomatoes.  The tomatoes here are so small that they are no match for the eggplants.

I had this for dinner and after an hour in the oven it was not ready but I could not wait another 30 min. for it to be ready.  Next time I would bake it longer and brush the eggplant with olive oil before putting it in the oven.  I found them to be too dry.


6 thoughts on “Baked provençal vegetables, page 226

  1. Emily

    Very colorful top picture you got there! Do we really need to foil cover them and such a lengthy baking time? I did neither of these two steps, and both portions came out nice. I did enjoy the crusty cheese toppings!



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