A classic dish that was especially popular in the 1990s. However, it is a dish for any decade, certainly when the ingredients are treated as finely as in this recipe.

Implementation of the well-known classic dish by Wouter van Laarhoven, Wynwood, Eindhoven, the Netherlands.

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Ingredients

Preparation method

• Peel the aubergines, and clean the leek, onion and fennel.
• Dice all the ingredients very finely.
• Briefly fry all ingredients in a frying pan and season with salt and pepper to taste.
• Use immediately or allow to cool. Can be used hot or cold.

Serving suggestions

• As a vegetable garnish.
• As part of, for example, soaked mussels with ratatouille and potato crème. 

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