|Baked pepper dish|
* 2 large onions
* 500 g baked peppers
* 500 g ripe eggplant
* 1 canned tomatoes in juice (400 g)
* 2 cloves garlic
* salt and pepper
Finely chopped onion, lightly fry in a few tablespoons of olive oil. When it becomes glassy, add the finely chopped tomatoes and the canned juice. Homogenize, then add peppers and chopped eggplant.
Match the taste of salt and pepper, mix well and simmer.
Near the end, add the crushed garlic and finely chopped parsley.
Serve hot with polenta, as a garnish for steak or cold with bread, as a salad. 🙂