Garniture à la Languedocienne (For Large Cuts of Butcher's Meat and Poultry)

Ingredients

• 10 rounds of aubergine
• Flour
• Oil
• 400 grammes cèpes
• 400 grammes tomatoes
• A point of garlic
• Chopped parsley
• Thickened jus

Instructions

1. Cut the aubergine into 10 rounds 1 centimetre thick, flour them and fry them in oil.
2. Slice the cèpes and sauté them in oil.
3. Peel, press and chop the tomatoes, then sauté them in oil with a point of crushed garlic.
4. Finish with chopped parsley.
5. Serve with thickened jus.