Eggplant a la Niçoise

Technical stages for Eggplant a la Niçoise :

• Cut the peppers in strips.
• and slice the tomatoes.
• Flour and in a pan in really warm ("smoky") oil.
• Drain on paper towels.
• Peel the eggplants and cut them in 8 mm-thick slices. Sprinkle with salt and wait until water beads form on the eggplant. Pat dry, flour and stir-fry in hot oil.
• Drain on paper towels.
• In an oiled pan, alternate the slices of eggplant, tomatoes and peppers. Sprinkle with chopped garlic and parsley.
• Bake for 2 minutes, then stir-fry. Season and put back in the oven. Repeat twice and serve.