1/4 cup of olive oil
3 red onions, cut into cubes
1 kg of eggplant, cut into cubes
2 bell peppers, cut into cubes
500 g of cherry tomatoes, cut in half
3 cloves of garlic, minced
Salt and black pepper to taste
2 tablespoons of mint leaves
3 tablespoons of toasted almonds, cut into strips and sprigs of mint for garnish
1/4 cup of olive oil
3 red onions, cut into cubes
1 kg of eggplant, cut into cubes
2 bell peppers, cut into cubes
500 g of cherry tomatoes, cut in half
3 cloves of garlic, minced
Salt and black pepper to taste
2 tablespoons of mint leaves
3 tablespoons of toasted almonds, cut into strips and sprigs of mint for garnish
In a large skillet with the olive oil, sauté the onion until it caramelizes
Add the eggplant and bell peppers and cook for 10 minutes, covering the skillet halfway through
Add the cherry tomatoes and garlic, season with salt and pepper, and cook, covered, stirring occasionally, for an additional 20 minutes
Mix in the mint leaves and transfer to a 9-inch springform pan with a removable bottom
Arrange in a serving dish and remove the springform pan sides
Garnish with toasted almonds and sprigs of mint and serve.
