1 large eggplant cut into cubes
salt
1/4 cup of olive oil
black pepper to taste
2 onions cut into small pieces
2 cloves of garlic crushed
3 ripe tomatoes, seeded and diced
10 black olives cut into quarters
2 green peppers finely chopped
1/2 tablespoon of cumin
2 tablespoons of warmed vinegar
1 large eggplant cut into cubes
salt
1/4 cup of olive oil
black pepper to taste
2 onions cut into small pieces
2 cloves of garlic crushed
3 ripe tomatoes, seeded and diced
10 black olives cut into quarters
2 green peppers finely chopped
1/2 tablespoon of cumin
2 tablespoons of warmed vinegar
Season the eggplant with plenty of salt
Place it on a strainer to drain
Dry and pat dry
Heat the oil and fry the eggplant for 2-3 minutes
Remove from the pan, season to taste, and reserve
Combine in the pan the onion, garlic, tomatoes, bell pepper, and olives
Fry and add more oil if necessary
Reduce heat and continue frying for another 15 minutes, stirring occasionally
Dissolve cumin in vinegar and combine with the eggplant mixture
Check seasoning and cook for an additional 5 minutes
Chill in the refrigerator and serve
Serves 6.
