Pepper Stew with Eggplants

"In all honesty, we have not had anything this tasty in a long while."
Preparation20 min.
Cooking40 min.
Тotal60 min.
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  • peppers - 15
  • eggplants - 2, medium
  • tomatoes - 7 - 8 or 1 1/2 cans
  • garlic - a few cloves, if desired
  • salt - to taste
  • black pepper - 1/2 tsp
  • paprika - 1 tsp
  • savory - to taste
  • eggs - 1


Cut the eggplants into very thin slices, salt and drain them of their bitter juice for 20 minutes. Wash them, dry them and fry them in preheated oil. Also fry the peppers and remove their stems and seeds.

Grate the tomatoes and put them together with 3 tablespoons of oil to boil the sauce. Once it comes to a boil, add the fried eggplants, peppers and chopped garlic cloves. Season the dish with salt, black pepper, paprika and a little savory.

Allow it to boil until the sauce is slightly thickened. Finally, pour a beaten egg into the dish and mix. Season it with freshly chopped parsley.find similar recipes here

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