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
 * 1/4 cup sour cream

Directions
Cut eggplant into 1-1/2 inch cubes, sprinkle with salt and drain in a colander for 20 minutes. Pat dry with a paper towel. Heat olive oil in a heavy skillet and saute eggplant gently, stirring constantly. Raise heat and cook another 5 minutes. Season with salt and pepper add garlic, onions and herbes de Provence. Mix well and simmer, uncovered, over low heat for 30 minutes.

Heat oven to 425 degrees Fahrenheit. Butter a loaf pan or mold. Beat eggs with sour cream. When eggplant is cooked mash with a fork. Add egg mixture and pour into the prepared pan. Place in a larger pan with at least 1- inch water (bain de marie). Cook for 30 minutes. Allow to cool.

Refrigerate at least 3 hours before serving.