2 large eggplants
1 tablespoon salt
1 green pepper without seeds, cubed
1 red pepper without seeds, cubed
1 yellow pepper without seeds, cubed
1 cup olive oil
18 black olives without pits
8 diced tomatoes
3 cloves garlic, minced
1 tablespoon capers
2 tablespoons vinegar
1 tablespoon pine nuts (or hazelnuts) chopped
2 tablespoons breadcrumbs
1 teaspoon ground cinnamon
2 large eggplants
1 tablespoon salt
1 green pepper without seeds, cubed
1 red pepper without seeds, cubed
1 yellow pepper without seeds, cubed
1 cup olive oil
18 black olives without pits
8 diced tomatoes
3 cloves garlic, minced
1 tablespoon capers
2 tablespoons vinegar
1 tablespoon pine nuts (or hazelnuts) chopped
2 tablespoons breadcrumbs
1 teaspoon ground cinnamon
Peel the eggplants and cut them into cubes
Arrange them on a strainer and sprinkle with salt
Let it sit for 30 minutes
Sauté the peppers, olives, tomatoes, garlic, and capers in olive oil
Drain the eggplants and add them to the other ingredients
Cook with the lid off over medium heat for 20 minutes, stirring constantly
Serve hot or cold.
