À la bohémienne is a French cooking term that is used to describe several different garnishes.
One version consists of eggplant, red peppers, tomatoes, onions, garlic, oil, salt and pepper. You cut into fine dice the eggplant and red peppers; cut the onions into rings; peel the tomatoes, seed them and chop up the pulp. You fry all this up in oil starting with the eggplant for 10 minutes, then add the pepper, garlic and onion, and then after five minutes the tomato, then cook to reduce for about 20 minutes and season with salt and pepper.
Other versions call for garlic, onion, paprika and tomatoes, or for onion, paprika, rice, sweet peppers and tomato.
Versions that leave out the eggplant often come very close to being the same garnish as “à la zingara.”
Sometimes, as in “Escalopes à la bohémienne”, it means ham, mushrooms, sausage and truffle.