6 medium beefsteak tomatoes, halved and seeded
2 tablespoons olive oil
2 tablespoons fresh thyme leaves
3 cloves garlic, minced
1 small onion, finely diced
Salt and freshly ground black pepper
Salt and freshly ground black pepper
4 tablespoons olive oil
2 medium Yukon gold potatoes, sliced about 1/4-inch thick
Salt and freshly ground black pepper
Salt and freshly ground black pepper
Fillets from 3 eels (about 1 1/2 pounds)
1/4 cup pitted black olives, such as nicoise or kalamata, slivered
3 tablespoons capers
1/4 cup assorted fresh herbs, such as parsley, chives, basil and chervil, chopped
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