Cake Provençal

By SIMON

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Stuffed Eggplant

Ingredients

1 eggplant,
1 green pepper,
1 cup button mushrooms,
2 cups of dried tomatoes,
1/2 cup smoked bacon (cut in matchsticks)
30 pitted black olives,
3 1/3 tbsp white wine
7 tbsp + 1 tbsp butter,
2 1/4 cup flour,
4 eggs,
1 tsp of baking soda,
1 tablespoon chopped parsley,
a tablespoon of olive oil,
1/2 tbsp salt.

Details

Servings 8
Level of difficulty Easy
Preparation time 30mins
Cooking time 40mins
Cost Budget Friendly

Preparation

Step 1

Turn the oven on 400°F. Butter a cake mold well.

Cut the pepper in half, remove seeds. Cut eggplant into slices. Arrange on a plate and brown about 5 minutes. Peel the peppers. Cut the eggplant and peppers and reserve.

Glaze the bacon in a pan and reserve. Clean and cut mushrooms into strips. Sauté with olive oil 5 min. Cut the olives and dried tomatoes into pieces. In a bowl, combine flour, salt and baking soda. Incorporate the eggs one by one and then add the melted butter and white wine gradually. The dough should be smooth.

Add parsley, olives, bacon, eggplant, peppers, dried tomatoes and mushrooms. Pour into mixture into a pan. Cook 40 minutes. Check doneness with a knife (It should come out dry)

Let cool.