Tomato, garlic and aubergine are the three essential ingredients for cooking "Catalan style", both eggs, fried or in an omelette, sautéed chicken or lamb noisettes. Chipolatas or chorizo often complete the filling.
Wash the eggplant, dry it and cut it into regular slices, not too thin. put them in a dish, powder with salt, turn them over, powder them again, then let them drain at room temperature for 1 hour. Meanwhile, prepare the parsley:peel and chop the garlic cloves, wash and pat dry the bunch of parsley, then chop the leaves and mix them with the garlic. Book.
Wash the tomatoes and dry them. cut them in half, salt and pepper. Heat a little oil (preferably olive) in a frying pan and lay the tomato halves in it, cut side down. cook them on a fairly high heat for 5 minutes, turn them over and cook them for another 5 minutes on the other side. Remove them from the pan while they are still a little firm, arrange them on the lightly oiled baking sheet and continue cooking at 180°C for about twenty minutes.
Meanwhile, wash the pan, put it back on the fire and heat a little oil. Thoroughly pat the eggplant slices dry and sauté for 15 to 20 minutes, turning often. Remove them and put them on the baking sheet with the tomatoes to finish cooking them. Keep everything warm.
A few minutes before serving, fry the eggs in a little oil, salt and pepper. Arrange them on warm plates. Quickly brown the chorizo cut into slices and stripped of its skin. Garnish the eggs with half tomatoes and slices of aubergine, sprinkle with parsley and add the chorizo.
Source:Regional Cuisines of France. Editions du Fanal.
