4 bell peppers
1 medium onion, chopped
1/4 cup olive oil
200g of tomato pulp
1 spoonful of chopped parsley
1 large red pepper, sliced (300g)
1 small eggplant, sliced
100g of peeled and cubed potatoes
Salt and black pepper to taste
4 bell peppers
1 medium onion, chopped
1/4 cup olive oil
200g of tomato pulp
1 spoonful of chopped parsley
1 large red pepper, sliced (300g)
1 small eggplant, sliced
100g of peeled and cubed potatoes
Salt and black pepper to taste
Preheat a baking dish, add the onion, oil, tomato pulp, and parsley
Cover and microwave for 4 minutes at high power
Add the bell peppers, eggplant, and potatoes
Season with salt and black pepper
Mix well and bake, covered, for 25 minutes
Stir three times during this time
Serve warm or at room temperature, with slices of Italian bread or your preferred bread.