1 quart of olive oil
1/3 cup of red wine vinegar
5 cloves of garlic, mashed
2 1/2 tablespoons of salt
1/2 tablespoon of black pepper
5 cups of eggplant, peeled and cut into cubes
4 cups of diced tomato
1 1/2 cups of green pepper, chopped
1 1/2 cups of onion, chopped
1 quart of olive oil
1/3 cup of red wine vinegar
5 cloves of garlic, mashed
2 1/2 tablespoons of salt
1/2 tablespoon of black pepper
5 cups of eggplant, peeled and cut into cubes
4 cups of diced tomato
1 1/2 cups of green pepper, chopped
1 1/2 cups of onion, chopped
Heat the olive oil, red wine vinegar, garlic, salt, and black pepper
Combine the vegetables and fry until they are tender (about 20 minutes), stirring occasionally
Chill in the refrigerator
Serve at room temperature.
