Turkish style eggplant – You need 1 kg eggplant, 500g tomatoes, 500g bell pepper, 2 medium onions, 3 cloves of garlic, salt and oil

Ingredients needed:

• 1 kg eggplant
• 500 g tomatoes
• 500 g bell pepper
• 2 medium onions
• 3 cloves of garlic
• 200 g of oil
• Salt to taste
• 1 bunch parsley

Method of preparation:

Peel the eggplants and then cut them into long slices. We salt them a little and leave them aside for a few minutes, until they remove the juice. We dry them well with paper towels, then fry them in a pan with hot oil, until they are nicely browned on both sides. We take them out of the pan and put them on absorbent napkins.

We clean the peppers of seeds and spines, after which we cut them into long strips. We fry them in the same pan, under the lid, after which we remove them on paper towels. We clean and cut the onion scales. Transfer to the pan and fry until golden, stirring occasionally.

Blanch the tomatoes, peel them and cut them into pieces. We add them to the pan, over the onion.

We mix and cook everything together, under the lid, until it has a homogeneous consistency. Season with salt.

Note: If the tomatoes used are very fleshy and juicy, they will remove a lot of juice. We don’t need that juice, so we drain it.

Transfer the tomato and onion sauce to a bowl. We put a portion of sauce in the pan, on top of which we put a layer of eggplant and on top of the eggplant a layer of pepper. Sprinkle with greens with crushed garlic. We continue with the layers until the ingredients are finished. The last layer will be one of sauce, parsley and garlic.

Cover the pan with a lid and cook for at least 10 minutes. Afterwards, we transfer the vegetables to a plate. We serve with homemade bread.

Savor with gusto! Good appetite!