Tomato, garlic, and eggplant form the cornerstone of 'Catalan style' cooking, featured in dishes like fried eggs or omelets, sautéed chicken, or lamb noisettes. Sweet chorizo adds a flavorful finish.
Wash the eggplant, pat dry, and slice evenly—not too thin. Layer in a dish, sprinkle generously with salt on both sides, and let drain at room temperature for 1 hour. Meanwhile, prepare the garnish: peel and mince the garlic, wash and dry the parsley, chop the leaves finely, and mix with garlic. Set aside.
Wash and dry the tomatoes, halve them, and season with salt and pepper. Heat olive oil in a skillet over medium-high heat. Place tomatoes cut-side down and cook for 5 minutes, flip, and cook another 5 minutes. Transfer to an oiled baking sheet while still firm and bake at 180°C for 20 minutes.
Wipe the skillet clean, add more oil, and heat. Pat eggplant slices dry and sauté for 15-20 minutes, turning frequently until golden. Add to the baking sheet with tomatoes to finish cooking. Keep warm.
Just before serving, fry the eggs in olive oil, seasoning with salt and pepper. Arrange on warm plates. Quickly sauté thin slices of skinned chorizo. Garnish eggs with tomato halves, eggplant slices, parsley-garlic mix, and chorizo.
Source: Regional Cuisines of France. Editions du Fanal.
