Eggplant Ragout

• 2 eggplants (2 pounds total)
• 1 1/2 tablespoons virgin olive oil
• 2 onions (10 ounces total), peeled and cut into 1-inch pieces (2 1/2 cups)
• 6 cloves garlic, peeled and sliced thin (1/4 cup)
• 2 teaspoons herbes de Provence (see note)
• 1/2 cup dry white wine
• 1 1/4 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh parsley

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

eggplants, virgin olive oil, onions, garlic, herbes, white wine, salt, freshly ground black pepper, parsley

Taken from cooking.nytimes.com/recipes/4074 (may not work)