4404 traditional dish recipes - easy traditional dish recipes
When it comes to preparing a meal, traditional recipes are unparalleled. Everyone loves veal stew, everyone adores beef bourguignon, everyone is crazy about pot-au-feu! And if the great French classics don't suit your guests, don't panic, traditional recipes also include vegetarian and other "free-from" options.
Ingredients · Servings 2
- 750 g Aubergine(s)
- 2 tbsp olive oil
- 4 bunches of celery
- 1 chopped onion(s)
- 1 tbsp Sugar
- 2 tbsp red wine vinegar
- 500 g Peeled tomato(s)
- 1 tbsp Tomato paste
- 120 g Olive verte(s)
- 1 tbsp Smyrna raisins
- 1 tbsp Caper(s)
- 30 g Pine nut(s)
- Plot plot
- Cell
- Pepper
- For decoration
- Citron(s)
Method · 35 min
- Place the diced eggplants in a colander with coarse salt for 1 hour, then rinse them well and dry them in a cloth.
- In a large pan, heat half the oil over medium heat and sauté the celery for 10 minutes.
- Add the onion and leave for another 10 minutes on the heat, stirring gently and often; the onion should brown without burning.
- Remove the vegetables from the skimmer and set them aside in a bowl.
- Add the remaining oil to the pan, heat it up, sauté the eggplants for about 15 minutes, stirring often until golden brown, then add the celery and onion.
- Dissolve the sugar in the vinegar and pour over the vegetables, add the well-drained tomatoes, tomato paste, and olives.
- Add the raisins and capers, then season to taste.
- Heat, bring to a boil, reduce heat and simmer for about 15 minutes, stirring frequently; add the pine nuts at this point.
- Pour into a serving dish and let cool. Then decorate with chopped parsley and lemon wedges.
Autumn makes us want to rediscover the classic dishes that warm our tables! For Thanksgiving, traditional dishes become generous, convivial, and rich in seasonal flavors. Potatoes, mushrooms, or slow-cooked meats make for perfect recipes to share a good time!
