Bohémienne: Another Way to Look at the Ratatouille

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I first posted this recipe back in July 2010, but I cooked it today using Progresso Bread Crumbs and took these pictures. So, here I go again...
Bohémienne, French for ‘bohemian’, is a Provençal eggplant and tomato gratin.
Like its cousin the ratatouille, bohémienne is made out of summer ripe eggplants and tomatoes and then sprinkled with bread crumbs.
Even if the ratatouille is the one that has become internationally famous…
…in Southern France the bohémienne is more commonly preferred and you will see why.
It can be served hot, warm or cold, as a side and it also makes the perfect filling for a vegetable tart.
This coarse puree is also superb if spread on a rustic bread.
The simpler the better...
...here is my bohémienne!
Bohémienne | Ingredients for 6-8 portions
4 cups of eggplants diced coarsely
4 cups of ripe tomatoes, preferable peeled, seeded and diced coarsely
6 Tbs. of olive oil
4 garlic cloves, crushed
6 anchovy fillets
½ cup of milk
1 Tbsp. of flour
Freshly ground black pepper
4 Tbsp. of Progresso Bread Crumbs

Directions
In a large sauté pan, warm 3 tablespoons of olive oil over medium heat, add the eggplants and garlic and cook for 3 minutes.

Add the tomatoes and cook uncovered for 20 minutes or until the mixture is soft and can be crushed with a fork.

In a mortar, muddle the anchovy fillets until they become a paste and mix them with 2 tablespoons of olive oil.

Add the anchovy mixture to the vegetables.

Blend the flour with the milk and add it to the vegetables.

Season with pepper.

Mix well and put the mixture in an oiled gratin dish.

Sprinkle on the breadcrumbs and the remaining olive oil.

In a preheated to 375°F oven, bake the gratin for 30 minutes.

To print the recipe, click here.

To print coupons for panko and Progresso breadcrumbs, click here.




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