Eggplant Loaf

Ingredients

 * 1 pound eggplant, peeled
 * salt
 * 6 tablespoons olive oil
 * pepper
 * 3 cloves garlic, crushed
 * 3 onions, chopped
 * herbes de Provence
 * 4 eggs
 * ¼ cup sour cream

Directions

 * 1) Cut eggplant into 1½ inch cubes, sprinkle with salt and drain in a colander for 20 minutes.
 * 2) Pat dry with a paper towel.
 * 3) Heat olive oil in a heavy skillet and sauté eggplant gently, stirring constantly.
 * 4) Raise heat and cook another 5 minutes.
 * 5) Season with salt and pepper add garlic, onions and herbes de provence.
 * 6) Mix well and simmer, uncovered, over low heat for 30 minutes.
 * 7) Heat oven to 425 °F.
 * 8) Butter a loaf pan or mold.
 * 9) Beat eggs with sour cream.
 * 10) When eggplant is cooked mash with a fork.
 * 11) Add egg mixture and pour into the prepared pan.
 * 12) Place in a larger pan with at least 1 inch water (bain Marie).
 * 13) Cook for 30 minutes.
 * 14) Allow to cool.
 * 15) Refrigerate at least 3 hours before serving.