2 medium eggplant, sliced crosswise into 1-inch pices
3 tablespoons bread crumbs
1/4 teaspoon herbs de provence
1/4 olive oil
1 large onion, sliced into thick rings
2 tomatoes, sliced
2 tablespoons sliced, pitted black olives
salt and pepper to taste
1/2 tablespoon olive oil
2 garlic cloves
1 1/2 pounds vine ripened tomatoes, peeled, seeded, and chopped
pinch of sugar
small handful of basil, chopped
small handful of flat leaf parsley, chopped
salt and pepper to tast
To make sauce, heat oil in a saucepan. Add garlic and cook until just soft, 1-2 minutes. Add the tomatoes, sugar and salt to taste. Cover and simmer gently for 10 minutes. Stir in the basil and parsley and set aside.
Bring a large saucepan of water to a boil and add a pinch of salt. Add the eggplant slices and cook until just blanched and tender, about 3-5 minutes. Drain well.
Put the bread crumbs, herbs, and a pinch of salt in a bowl, combine well, and set aside.
Put oil in an earthenware baking dish. Arrange the eggplant rounds on top and pour over some of the remaining oil. Top with onion rings and sprinkle with salt and pepper. Dot the sauce on top, spreading as evenly as possible. Arrange tomatoe slices on top and sprinkle with bread crumbs, followed by the olives. Bake in a preheated oven at 400 until well browned, about 45 minutes.
Serve hot or warm.