Aubergines en Pistouille

Ingredients

• 907 g firm aubergines, cut into approximately 2.5 cm cubes
• 60 g shallot, finely minced
• 680 g ripe tomatoes, approximately 6 medium tomatoes, chopped
• 2 garlic cloves, finely minced
• 2 tablespoons chopped fresh basil, approximately 6 g
• 3 tablespoons chopped fresh parsley, approximately 12 g
• 713 ml water
• 1 1/2 tablespoons fresh lemon juice, approximately 22.5 ml
• 3 tablespoons olive oil, 45 ml
• 1 1/2 teaspoons fine salt
• 1 teaspoon coriander seeds
• 1 bay leaf
• 1/4 teaspoon dried thyme

Method

1. Cut the aubergines into even 2.5 cm cubes.
2. Combine the water, lemon juice, olive oil, salt, coriander seeds, bay leaf and thyme in a large saucepan.
3. Bring the court-bouillon to a gentle simmer over medium heat.
4. Add the aubergine cubes and stir carefully to coat them in the liquid.
5. Cover partially and simmer gently for approximately 10 to 15 minutes, stirring occasionally, until the aubergine is tender but still holds its shape.
6. Drain the aubergine in a colander, reserving a small amount of court-bouillon in case the finished dish needs loosening.
7. Discard the bay leaf and allow the aubergine to cool completely.
8. Place the chopped tomatoes, minced shallot, garlic, basil and parsley in a large mixing bowl.
9. Add the cooled aubergine and fold everything together gently.
10. If the mixture appears dry, add 1 or 2 tablespoons of the reserved court-bouillon.
11. Taste and adjust the salt or lemon juice if necessary.
12. Cover and refrigerate for at least 2 hours so the flavours can develop.
13. Serve chilled or allow the dish to stand at room temperature for approximately 15 minutes before serving.