2-3 large eggplant
3 small white onions
4 cloves of garlic
2-3 bell peppers
1/4 bunch parsley
1 tbsp tomato paste
8 tbsp olive oil
2-3 cups water
Add 3 tbsp olive oil to a pan on medium heat. Add the onions and peppers and saute for three minutes. Then add the tomato paste, garlic, and parsley. Stir for fifteen minutes and remove from heat.
Cut the eggplant into fourths or into strips about an inch wide (you are going to stuff them so you don't want them to be too thin). Soak the cut eggplant in salt water for about five minutes. Then, add 5 tbsp of olive oil to a hot pan on medium to high heat and fry the eggplant until golden brown on both sides (about 3 minutes per side).
Next, cut down the center of each eggplant and fill with the stuffing. Pour water into the pan so that the eggplant are surrounded, but not covered. Place on medium heat, cover, and cook for 25-30 minutes.
Enjoy! I am personally not a fan of eggplant, but I loved this. It goes great with rice or bread.
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