Aïoli

Aubergines

4 eggplants

60 grams of butter

200 grams of ham

250 grams of sweet pepper

500 grams of tomatoes

1 garlic clove

Salt, Pepper

1) Carefully clean the eggplants. Trash the ends.Cut them in half length-wise. Next, cut out the centers of the eggplants leaving 1/2 centimeter of flesh around the edge and without cutting the skin. Fry the eggplants in a pan for two minutes to soften the flesh. Drain them.

2) With a small spoon, detatch the flesh without piercing the skin.

3) Put the butter in a casserole dish with the ham in small pieces, the tomatoes and peppers peeled and chopped into small pieces, and the pressed garlic clove. Mix well. Cook for 10 minutes on medium. Incorporate the eggplant flesh cut into large chunks. Add salt and pepper. Cook for 5 minutes on medium. Stuff the eggplant shells with this mixture and place them on a buttered platter. Strew butter nuts over the top and cook on medium-high for 20 minutes.

Roast Pork à la sauge (sage)

1 kg of pork

2 cloves of garlic

10 leaves of sage

3 tablespoons of olive oil

1 glass of white wine

Salt, Pepper

1) Use a knife to push pressed garlic into holes in the pork.

2) Place the sage leaves on the meat. Salt and pepper.

3) Brown the meat in a pan with the olive oil. Baste the meat with a little water and the wine. Cook slowly for about 1 1/2 hours.