1/4 cup of oil or olive oil
400 g of eggplant, peeled and cut into 2 cm cubes
1 large onion, finely chopped
1 clove of garlic, minced
1 small green pepper, seeded and cut into thin strips
1/2 kg of tomatoes, cored and seeded
1/2 teaspoon of cumin
1 1/2 teaspoons of dried oregano
2 tablespoons of chopped parsley
to taste salt
1/4 cup of oil or olive oil
400 g of eggplant, peeled and cut into 2 cm cubes
1 large onion, finely chopped
1 clove of garlic, minced
1 small green pepper, seeded and cut into thin strips
1/2 kg of tomatoes, cored and seeded
1/2 teaspoon of cumin
1 1/2 teaspoons of dried oregano
2 tablespoons of chopped parsley
to taste salt
Heat the oil or olive oil
Add the eggplant, onion, and garlic
Stir until the eggplant is well cooked and slightly caramelized (about 25 minutes)
Add the green pepper and cook for an additional 2 minutes
Add the tomatoes, cut into chunks, and seasonings
Cover
Reduce heat and simmer for 15 minutes, stirring occasionally
Add the parsley and simmer, stirring occasionally, until thickened (about 20 minutes more)
Serves 4 to 6 people with 500 g (1 package) of cooked pasta, such as penne
