Provençal eggplant with roasted capsicum, zucchini, green beans and Puy lentils from Neighbourhood: Salads, Sweets and Stories from Home and Abroad (page 69) by Hetty Lui McKinnon

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute chargrilled capsicums for red capsicums; and dried basil, dried marjoram, dried rosemary, dried parsley, oregano or dried thyme for herbes de Provence.

  • Nancy402 on October 22, 2017

    This is a stunning and delicious dish. Lots of elements, all contributing something to the overall appeal. Good with grilled lamb or chicken. It is worth the extra step to pan fry the eggplant and zucchini.

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