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5 from 2 votes

Bohémienne, Eggplant and Tomato Casserole

A cousine of the ratatouille this casserole made of eggplants, tomatoes and anchovies, makes the perfect summer dish!
Prep Time10 mins
Cook Time55 mins
Resting Time10 mins
Total Time1 hr 5 mins
Course: Appetizer, Side Dish
Cuisine: French
Keyword: Bohemienne, Bohemienne recipe, Eggplant and Tomato Casserole, Ratatouille
Servings: 6
Author: Enri


  • 4 cups of eggplants, diced coarsely
  • 4 cups of tomatoes (ripe, preferable peeled, seeded) diced coarsely
  • 6 Tbs. of olive oil
  • 4 garlic cloves, minced
  • 6 anchovy fillets
  • ½ cup of milk
  • 1 Tbsp. of flour
  • Freshly ground black pepper
  • 4 Tbsp. of panko


  • In a large sauté pan, warm 3 tablespoons of olive oil over medium heat, add the eggplants and garlic, and cook for 3 minutes.
  • Add the tomatoes and cook uncovered for 20 minutes or until the mixture is soft and can be crushed with a fork.
  • In a mortar, muddle the anchovy fillets until they become a paste and mix them with 2 tablespoons of olive oil.
  • Add the anchovy mixture to the vegetables.
  • Blend the flour with the milk and add it to the vegetables.
  • Season with pepper.
  • Mix well and put the mixture in an oiled gratin dish.
  • Sprinkle on the panko and the remaining olive oil.
  • In a preheated to 350°F oven, bake the gratin for 30 minutes.