Classic Dishes of Provence: Three Traditional Provencal Vegetable Recipes

You just can't go wrong with the wonderfully fresh vegetables of Provence.

They are everywhere: the markets (especially the markets!), the shopping malls, the little village shops....

Do what the French themselves do - inspect and sniff and prod the produce. Ask for a sample taste - no one will refuse you. Always buy the brightest, freshest, most colourful and most vibrant-looking specimens you can find - and you won't go far wrong!

The dishes below can be eaten on their own, either as a starter or a light luncheon dish, or as an accompaniment to any fish, meat or poultry main courses.

Tomates Provençales:

Ingredients (for 4 servings): 8 large ripe tomatoes; 2 large cloves garlic; small bunch fresh parsley; pinch fresh thyme; 150g fine white breadcrumbs; salt and freshly-ground black pepper; approx. 2 tablespoons extra-virgin olive oil

Method: Preheat the oven to 170C/ 325F/ Gas Mark 3.

Peel the garlic and chop very finely with the parsley and thyme.

Cut the tomatoes in half around their middles. There is no need to peel them. Gently squeeze out most of the seeds.

Place the tomatoes, cut side up, on a baking tray. Season well.

Mix together the breadcrumbs, garlic and herbs. Moisten with sufficient olive oil to form a thick paste.

Fill the tomato cavities with the breadcrumb mixture and bake in the preheated oven for 20 - 30 minutes until the topping is a light golden brown.

Daube d'Aubergines:

Ingredients (for 4 servings): 4 large, plump aubergines (eggplants); 1 medium onion; 3 cloves garlic; 4 large, ripe tomatoes; 2 medium carrots; 1 stick celery; 100g streaky bacon or thinly-sliced pancetta; 1 glass dry white wine; 1 sprig fresh thyme; 1 bay leaf; 2 tablespoons olive oil; small handful of fresh basil leaves; freshly-ground black pepper.

Method: Cut the aubergines (unpeeled) into large dice, about 5cm x 5cm. Peel and chop the onion and carrots. Chop the celery. Peel and crush the garlic. Peel, deseed and chop the tomatoes. Dice the bacon.

Heat the oil in a large flameproof casserole. Fry the onion, carrots, celery and bacon until they begin to take on a little colour.

Add the crushed garlic and the diced aubergines. Stir everything well together.

Add the chopped tomatoes, the herbs and the white wine. Season with black pepper. (Because of the bacon it probably won't need any salt.)

Bring everything to the boil, then cover the pan, lower the heat and cook very, very gently over a low heat for about 1 hour, stirring now and again to make sure the mixture isn't sticking to the base of the pan.

If the sauce starts to dry up, add a little hot water.

Just before serving, stir in a small handful of torn basil leaves.

Obviously, if you want a vegetarian dish, just leave out the bacon, and add a little extra salt.

Poireaux à la Nicoise:

(Leeks with Garlic, Tomatoes & Lemon)

Leeks aren't renowned as a typical Provencal dish - but, just for a change, here's a delicious version from the region around Nice.

Ingredients (for 4 servings): 1 kg leeks; 2 large, ripe tomatoes; 2 cloves garlic; small bunch fresh parsley; 4 tablespoons extra virgin olive oil; juice of 1 lemon; salt and freshly ground black pepper; a small handful of black olives (optional).

Method: Try to buy baby leeks for this dish, if possible. They will cook more quickly and look more attractive when served. Wash them well and dry thoroughly.

Peel and crush the garlic. Peel, de-seed and roughly chop the tomatoes. Finely chop the parsley.

Heat the olive oil in a frying pan. Add the leeks, laying them side by side in one layer, if possible.

Cook them for 1 minute over a moderate to high heat, then turn them over and cook for another minute on the other side.

Then lower the heat, cover the pan and cook gently for a further 5-7 minutes, depending on the size of the leeks.

Add the chopped tomatoes, the crushed garlic and half of the parsley. Cook for about 5 minutes. Squeeze over the juice of a lemon.

When the leeks are tender, take them out and arrange in a long serving dish.

Reduce the sauce, if necassary,pour it over the leeks and sprinkle with the rest of the parsley.

You could also throw in a handful of little black Niçois olives, if you like - just to be completely authentic.

Serve hot as an accompaniment to roast lamb or baked fish, or cold as part of a mixed hors d'oeuvre platter.