Garlic is a terrific partner of aubergines, especially when their flavours are ideally brought out thanks to slow cooking.

The nutrition-rich, natural juices of the aubergines are well retained this way, making them a great option for those who like their food succulent.

The typically underestimated parts of aubergines, their skins, are unpeeled so as not to miss out on their health benefits: they are filled with Anthocyanin that protects the skin against aging, and they are enemies of cancer cells and tremendous help with weight loss.

As a third wheel in our favourite garlic-aubergine mixture, chopped tomatoes are added to provide a trace of freshness. Perfected with herbs of your choice, the dish is prepared after the ingredients are rolled in olive oil and it takes its time in the slow cooker.

Extra virgin, the highest quality type of olive oil, is used for its substantial purity and abounding antioxidants, anti-inflammatories, vitamins and minerals.
This recipe allows for getting creative with add-ins, so if you feel like adding spice, herbs, and particularly lemon and fennel seeds, do not hesitate to let us know!