Recipe ingredients
- 1 green bell pepper
- 1 large red bell pepper
- 7 tomatoes
- 1 eggplant
- 4 cloves crushed garlic
- 1/4 cup extra virgin olive oil
- 2 tablespoons tomato paste
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
Recipe method
- Roast peppers on stove burners, or under oven broiler until skin turns evenly black.
- Immediately place in a plastic bag and let cool.
- Prepare the tomatoes by cutting an X on the bottom of each and boil in water for 1 minute, plunge into a cold water bath and let cool.
- Cut the eggplant into small strips and saute in oil until eggplant begins to brown.
- Once the eggplant is soft, add garlic.
- Rinse the peppers under cold water and remove the burnt skin.
- Open the peppers and remove seeds.
- Cut into small strips and add to eggplant.
- Peel cooled tomatoes, chop and add to eggplant mixture.
- Add tomato paste, salt, pepper and cayenne.
- Bring to boil, reduce heat and simmer for 30 minutes.
Other salad recipes:
Eggplant tomato salad recipe
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