1 eggplant (500g)
3 tablespoons of olive oil
3/4 cup of finely chopped onion
3 cloves of garlic, minced
1 cup of diced tomatoes
1/2 tablespoon of cumin
1 teaspoon of crushed red pepper flakes
1 green and 1 red bell pepper, seeded and finely chopped
3 tablespoons of chopped fresh parsley
1/4 cup of vinegar
Salt to taste
1 eggplant (500g)
3 tablespoons of olive oil
3/4 cup of finely chopped onion
3 cloves of garlic, minced
1 cup of diced tomatoes
1/2 tablespoon of cumin
1 teaspoon of crushed red pepper flakes
1 green and 1 red bell pepper, seeded and finely chopped
3 tablespoons of chopped fresh parsley
1/4 cup of vinegar
Salt to taste
Preheat the oven to 425°F (220°C)
Pierce the eggplant with a fork in several places
Place it on a baking sheet and bake for 1 hour, or until tender
Remove from the oven and let cool slightly
Cut the eggplant in half lengthwise and scoop out the flesh
Heat the olive oil in a saucepan over medium heat
Add the onion and cook for 5 minutes, stirring occasionally
Add the garlic and stir for 1 minute
Add the tomatoes, cumin, and red pepper flakes
Bring to a simmer and let cook for 5 minutes or until thickened
Add the eggplant, bell peppers, and parsley
Reduce heat and let cook, covered, for 30 minutes
Remove from heat and let cool to room temperature
Stir in the vinegar and season with salt
Cover and refrigerate overnight
Serve at room temperature
This recipe makes 15 servings
Approximately 46 calories per serving.
