For the skewer
2 medium eggplants cut into 3 cm cubes, cooked in water with salt until almost tender
1 red bell pepper cut into 2 cm pieces
1 yellow bell pepper cut into 2 cm pieces
1 green bell pepper cut into 2 cm pieces
1 zucchini cut into 2 cm pieces, briefly blanched in water with salt
8 small onions partially cooked
For the sauce
1/2 cup olive oil
4 cloves garlic, minced
1/2 teaspoon dried oregano
Salt and black pepper to taste
2 cups tomato puree
1 tablespoon grated ginger
1 tablespoon lemon juice
For the skewer
2 medium eggplants cut into 3 cm cubes, cooked in water with salt until almost tender
1 red bell pepper cut into 2 cm pieces
1 yellow bell pepper cut into 2 cm pieces
1 green bell pepper cut into 2 cm pieces
1 zucchini cut into 2 cm pieces, briefly blanched in water with salt
8 small onions partially cooked
For the sauce
1/2 cup olive oil
4 cloves garlic, minced
1/2 teaspoon dried oregano
Salt and black pepper to taste
2 cups tomato puree
1 tablespoon grated ginger
1 tablespoon lemon juice
Alternate the ingredients on the skewers
In a pan, mix together the olive oil, garlic, oregano, salt, and black pepper
Cook while stirring for 5 minutes
Add the tomato puree, grated ginger, and lemon juice
Let it simmer over low heat for about 3 minutes
Grill or broil the skewer, basting with the sauce, for about 10 minutes, turning once
Serve any remaining sauce separately
Make 8 skewers.
