The flavours of end-of-summer vegetables are enriched and lifted with a tea-based sauce. The classic Provencale assortment takes on an earthier taste when cooked in a fragrant Darjeeling bath, but other favourite teas from Assam or, Nilgiri in India would work as well.

Ingredients

1 tablespoon / 14 grams black Darjeeling tea leaves

3 cups / 750 milliliters of water

4 Japanese eggplants

2 medium tomatoes, peeled, seeded and cubed

1 medium onion, chopped

1 medium zucchini, chopped

Salt and pepper to taste

Grated fresh ginger root to taste, about 1 tablespoon / 14 grams

Optional: a pinch of dried chili powder and sugar

Preparation

Brew the tea in hot (190*F / 88*C) water for about 3 minutes, then drain through a fine-meshed sieve, pressing hard on the tea leaves to extract as much of the infusion as possible. Set aside.

Char the eggplants on top of the stove or under the broiler if you have an electric stove. Butterfly by splitting them lengthwise, keeping both parts attached. Place in a baking pan and stuff with the tomatoes. Scatter the zucchini and onions over tomatoes and season with salt, pepper, and grated fresh ginger. Pour the brewed tea over all and bake uncovered at 350*F / 177*C, basting occasionally. Cook for about 30 minutes, or until vegetables are tender. Add the chili powder and sugar as desired.

The resulting mélange of vegetables is blackish purple with patters of light green zucchini and red tomato. Most of the sauce will be absorbed, but any remaining sauce can be reduced further to a glaze and poured over the dish. Serves 4 as a side dish for poultry or lamb or as a light luncheon dish served with rice and a salad.

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