Sautéed Eggplant/Aubergines à la Provençale 
This traditional Provençal dish is a rich marriage of eggplant, tomatoes and herbs, sautéed to perfection. When you share aubergines cold as a spread, or hot as an eggplant gratin, you are substantiating the Provençal belief that sophistication can (and perhaps should) be casual.
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(Serves 8) A rich marriage of fresh eggplant, tomatoes and herbs, cooked slowly in the traditional manner and sautéed to perfection…
Ingredients · 2 pounds part-skim ricotta cheese · ½ cup Parmesan cheese · 1/2 cup chopped shallots · 1 tablespoon chopped fresh rosemary · Salt and pepper to taste· 9 no-boil lasagna noodles · 1 1/2 jars Life in Provence™ Sautéed Eggplant · 8 ounces smoked mozzarella, thinly sliced · 1 1/3 cup tomato sauce· 1 1/3 cup soft crumbled goat cheese
Mix the ricotta cheese, Parmesan, shallots and rosemary in a large bowl. Season with salt and pepper. Set aside. Oil the baking dish (13x9x2-inch glass) and arrange 3 lasagna noodles across the bottom, crosswise in single layer. Spread half of the ricotta mixture over the noodles and 1/3 cup tomato sauce over top. Arrange half of the Sautéed Eggplant over and sprinkle half of the mozzarella over the Eggplant. Season with the salt and pepper and repeat the layering. Top with 3 lasagna noodles then spread the remaining tomato sauce and the goat cheese on the top. Cover tightly with lightly oiled foil and bake until the noodles become tender, about 40 minutes. Uncover and bake about 15 minutes longer, until the cheese begins to brown and the sauce bubbles slightly at the edges. Let stand 10 minutes before serving. Spread the sautéed eggplant on a pizza crust with goat cheese or use it as an accompaniment to pasta, rice or grilled meats. Sautéed Eggplant is also a fantastic appetizer - simply spread on baguette or the Life in Provence Cocktail Party Toasts.
Ingredients:
Eggplant, water,
tomato puree, sunflower oil, cornstarch, sugar, garlic, onions, spices,
salt. Net Weight: 380g (13.5 oz)
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