'3 cups of eggplant, peeled and cut into pieces'
1/3 cup of green pepper, finely chopped
1 onion, finely chopped
3/4 cup of fresh mushrooms
2 cloves of garlic, minced
1/3 cup of olive oil
1 cup of tomato extract
1/4 cup of water
2 tablespoons of vinegar
1/2 cup of green pitted olives
1 1/2 teaspoons of cumin
1 teaspoon of oregano
1 teaspoon of salt
1/2 teaspoon of black pepper
'3 cups of eggplant, peeled and cut into pieces'
1/3 cup of green pepper, finely chopped
1 onion, finely chopped
3/4 cup of fresh mushrooms
2 cloves of garlic, minced
1/3 cup of olive oil
1 cup of tomato extract
1/4 cup of water
2 tablespoons of vinegar
1/2 cup of green pitted olives
1 1/2 teaspoons of cumin
1 teaspoon of oregano
1 teaspoon of salt
1/2 teaspoon of black pepper
Fry the eggplant, green pepper, onion, mushrooms, and garlic in a pan
Cover and cook for 10 minutes, stirring occasionally
Add the remaining ingredients
Cook over low heat for 30 minutes
Refrigerate for at least one day
Serve on lettuce leaves
Serves 1 liter.
