Updated: May 11
Braised Eggplant with Tomatoes and Peppers
This is a a great dish eaten either hot or cold. It contains only a few ingredients and can be easily prepared and eaten through out the week. The whole purpose of this preperation is to cook and preserve the vegetables in olive oil.
Here is what you need:
prep time: <30 minutes
soaking time: >2 hrs
cook time: 1 hr
1 large eggplant, cut into 1/4" rounds and quartered
2 banana peppers, seeded and sliced
1 large chopped tomato
1/2 c olive oil
1 tsp. dried marjoram
1 tsp. dried oregano
1/2 small white onion thinly sliced
5 cloves crushed garlic
salt and pepper to taste
yogurt to serve
start by soaking the eggplant in salted water for at least 2 hrs to take out the bitterness. Remove from water, dry well and press between papertowels to take out the water.
fry eggplants in olive oil until they turn a nice golden brown. Add onions and peppers and fry until softened.
Add tomatoes, spices and salt and pepper
cook for about 45 minutes until soft and tender and delicious
add crushed garlic at the very end
serve with yogurt and pilaf or just eat as is