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Mille-feuilles d’aubergines à la provençale

Starter for Julie's birthday.

Ingredients:

• 2 tomatoes
• 1 rather big aubergine
• pine nuts et pistachios
• 2 shallots
• some basil
• quite a lot of olive oil

 Preparation:

1. Preheat the oven to 210°C.
2. Slice the aubergine (slices should be about 5mm thick), add salt and pepper, and pour some olive oil. Put them in the oven for 15 minutes.
3. Put the tomatoes into boiling water for about 20 seconds, cool them with water, then peel them and dice them.
4. Put about 40mL of olive oil into a frying pan, add the tomato dices, sliced shallots, fine-cut basil, pine nuts and pistachios. Cook until you obtain some sort of paste (10 minutes, give or take). WARNING: near the end of the process, there's a high risk of projections!
5. Use the aubergine slices from (1) interleaved with a tea spoon of paste (4) to create the mille-feuilles. With the ingredients above, it's usually possible to make 4 mille-feuilles with 4 slices of aubergine each.
6. Leave it for a while then store it in the fridge.

Pour a tea spoon of olive oil on each mille-feuille just before serving.