1 2 kg red, cleaned and cut into two halves
2 medium onions (200 g), chopped
1 tablespoon of chopped parsley
5 medium tomatoes (600 g), peeled and seeded, cut into pieces
2 tablespoons of salt or to taste
2 eggplants (600 g) cut into pieces
1/4 cup of olive oil (60 ml)
1 finger pepper
5 medium potatoes (600 g), cut into pieces
1/2 cup of water (120 ml)
3 eggs
1 2 kg red, cleaned and cut into two halves
2 medium onions (200 g), chopped
1 tablespoon of chopped parsley
5 medium tomatoes (600 g), peeled and seeded, cut into pieces
2 tablespoons of salt or to taste
2 eggplants (600 g) cut into pieces
1/4 cup of olive oil (60 ml)
1 finger pepper
5 medium potatoes (600 g), cut into pieces
1/2 cup of water (120 ml)
3 eggs
In a large pot, place all the ingredients except for the eggs
Cover and cook until the potatoes are tender (about 30 minutes)
Strain and reserve the broth
Preheat oven to 180°C (medium)
Pulse the cooked ingredients without the broth in a processor
Add the eggs and mix well
Pour the mixture into a 26 cm diameter mold and bake for 30 minutes
Remove from oven, let cool for 5 minutes, and demold
Reheat the reserved broth and serve with slices of cake
228 calories per slice
