Gardener's Boat



  • 3 eggplants
  • 1 bell pepper
  • 2 yellow bell peppers
  • 1 green bell pepper
  • 3 tomatoes
  • 4-5 cloves of garlic
  • 4 onions
  • 1 cube of sugar
  • few drops of vinegar
  • 6 tablespoons of olive oil
  • half a glass of water
  • few parsley leaves
  • Salt
  • Black pepper

Cut the eggplants in half lengthwise. Hollow them out and sprinkle with salt. Place in a greased mold and cover with aluminum foil.
Bake in a preheated 190 degree oven for 20 minutes.
Clean and dice the red, green and yellow peppers. Peel and chop the garlic and onions.
Peel and dice the tomatoes. Finely chop the eggplant cores.
Heat four tablespoons of olive oil in a pan and sauté the onion and garlic until they turn pink.
Add the colored peppers and tomatoes and cook. Add salt, pepper, sugar and vinegar and remove from heat.
Divide the pepper mixture among the eggplants. Add the remaining oil and water. Bake in a preheated 190 degree oven for 10 minutes. Transfer to a serving plate and garnish with chopped parsley.


 

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