Eggplant Ragout

Directions

1. 1
   Preheat oven to 400 degrees.
2. 2
   Wrap each eggplant in aluminum foil, place on a cookie tray and bake in the 400-degree oven for 1 hour, until the eggplants are very soft throughout.
3. 3
   Meanwhile, heat the olive oil in a large saucepan.
4. 4
   When it is hot, add the onions and saute them, covered, over low heat for about 4 minutes, until they are tender.
5. 5
   Add the garlic and herbes de Provence, and cook 1 minute over medium heat.
6. 6
   Stir in the wine, salt and pepper.
7. 7
   Remove eggplants, and cut into 1 1/2-inch pieces.
8. 8
   Add the pieces to the saucepan, mixing them in well.
9. 9
   Bring the mixture to a boil, cover, and boil gently over low heat for 5 minutes.
10. 10
    Sprinkle with the parsley and serve immediately, or cool, refrigerate and serve cold.