- 3 medium eggplant
- 3 large tomatoes
- 2 bell peppers
- 2 medium sized carrots
- 4-5 cloves of garlic
- 2 large onions
- 30 grams of herbs in equal amounts of parsley, celery, Basil
- 2-3 tbsp sunflower oil for frying
- salt and pepper to taste
Method of preparation
- Wash eggplant, cut into large pieces, soak in water 20 minutes, then fry in sunflower oil until Golden brown and leave to cool. On low heat saute together the chopped onion half rings and sliced julienne carrots.
- Dice the pepper and tomatoes, mix with the roasted carrots and onions, season with salt and pepper. Decorate with finely chopped greens and garlic. Top nicely put the cooled eggplant and put it to stew slowly for 40 minutes.