INGREDIENTS:
2 medium onions, chopped.
4 cloves garlic, minced,
2 eggplant, cut in 2 in. cubes,
2 medium red bell peppers finely sliced,
2 medium green bell peppers finely sliced,
8 chopped fresh tomatoes,
1/3 cup olive oil,
red crushed pepper (1/2 teaspoon), black pepper (1/2 teaspoon) and salt to taste,
1 cup water;
DIRECTIONS:
In a large deep skillet, heat oil over medium heat; stir in garlic and onion; saute for few minutes;
stir in vegetables small amount at a time; stir in tomatoes, crushed pepper, black pepper and salt; pout in the water, cover, lower the heat and simmer for 45 minutes to 1 hour until vegetables are tender - soft . Serve hot or cold as an appetizer on crackers or toast, as a side dish next to your favorite meat, with pasta or rice.
Enjoy!
2 medium onions, chopped.
4 cloves garlic, minced,
2 eggplant, cut in 2 in. cubes,
2 medium red bell peppers finely sliced,
2 medium green bell peppers finely sliced,
8 chopped fresh tomatoes,
1/3 cup olive oil,
red crushed pepper (1/2 teaspoon), black pepper (1/2 teaspoon) and salt to taste,
1 cup water;
DIRECTIONS:
In a large deep skillet, heat oil over medium heat; stir in garlic and onion; saute for few minutes;
stir in vegetables small amount at a time; stir in tomatoes, crushed pepper, black pepper and salt; pout in the water, cover, lower the heat and simmer for 45 minutes to 1 hour until vegetables are tender - soft . Serve hot or cold as an appetizer on crackers or toast, as a side dish next to your favorite meat, with pasta or rice.
Enjoy!
