Ingredients Edit

Directions Edit

  1. Place the eggplants in an ovenproof dish and bake preheated at 450°F until tender, about 30 minutes, turning one time after 15min on the other side.
  2. Set aside to cool.
  3. Meanwhile, sauté the onions in olive oil until they are soft but not brown.
  4. Add chopped green pepper and garlic: cook until the green pepper begins to soften, 10 – 15 minutes.
  5. Peel the baked eggplants and chop the pulp finely.
  6. Add to the frying pan along with chopped tomatoes, salt and pepper.
  7. Bring the mixture to a boil, cover and reduce the heat to low.
  8. Simmer for about 15 minutes.

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