Garniture à l'Andalouse (Andalusian Garnish, for Large Cuts of Butcher's Meat and Poultry)

Ingredients

• 10 half-peppers
• Riz à la grecque
• 10 chipolata sausages
• 10 sections of aubergine
• oil
• tomatoes
• thickened gravy (jus lié)

Instructions

1. Grill the half-peppers and garnish them with Riz à la grecque.
2. Cook the chipolata sausages of 15 grammes each.
3. Trim the aubergine sections round, hollow them out and fry them.
4. Sauté the tomatoes in oil and fill the aubergine sections with them at the moment of serving.
5. Serve with thickened gravy.