Provençal-style eggplants
Description
The recipe won't take much time. 1. First, remove the stems and flower ends. 2. Cut the eggplants in half lengthwise. 3. Place the halves cut-side down on a cutting board. 4. Season the cut sides with salt and pepper. Alternatively, you can slice the eggplant like a "book" and stuff the slits. 5. Let the eggplants marinate for 20 minutes, and in the meantime, grease the baking dishes. 6. Peel the garlic and onion, then finely chop them. 7. Wash the tomatoes and cut them into wedges. 8. Slice the pitted olives into rings and set aside. 9. Now assemble: place tomatoes, onion, garlic, and olives onto the eggplants. Sprinkle with herbs and pepper on top. 10. Cover with a lid and simmer over medium heat for about 20 minutes. 11. After that, transfer everything into a baking dish and place in the oven for 15 minutes. Serve best with rice or as a standalone dish. Serve hot.