This is the easiest eggplant dish to make. It’s called Eggplant Provençal. But, back on the block, when my mother made it, to us it was simply Berenjena con Tomates,  eggplant with tomatoes. Little did we know that we were preparing something out of French classical cuisine.  Provençal, or Provence, refers to a region in southeastern France on the Mediterranean basin and adjacent to Italy. And the region has a cuisine all its own, and it includes tomatoes, olive oil and garlic. Little did my Mon know that she was creating a classic in our Harlem apartment kitchen.

Eggplant Provencal goes good with any grain, be it rice or other. But its especially good over pasta. This time around we served it over penne, and it hit the spot.



1 medium eggplant, peeled and chopped
3 large tomatoes, chopped
1 clove garlic, peeled and chopped
Juice of 1 lemon
Pinch of dried tarragon
4 green olives, chopped
Salt and freshly ground to taste


  1. Place eggplant, tomatoes and garlic in a saucepan or pot. Add lemon juice, tarragon and olives. Season with salt and pepper.
  2.  Bring to boil, lower heat and simmer, covered, for 30 minutes. If desired, before serving, you can garnish with additional olives.
    Yield: 4 servings,