3 tablespoons olive oil
1 large onion, sliced
4 cloves garlic, minced
2 tablespoons dried oregano
1 tablespoon thyme
salt and black pepper to taste
2 green peppers, seeded and chopped, without the white part
6 ripe tomatoes, cut into quarters
2 medium eggplants, sliced
2 red bell peppers, diced
3 tablespoons olive oil
1 large onion, sliced
4 cloves garlic, minced
2 tablespoons dried oregano
1 tablespoon thyme
salt and black pepper to taste
2 green peppers, seeded and chopped, without the white part
6 ripe tomatoes, cut into quarters
2 medium eggplants, sliced
2 red bell peppers, diced
Heat the olive oil in a large skillet
Add the onion
Squeeze the garlic directly onto the skillet and cook for 5 minutes
Sprinkle with oregano, thyme, salt, and black pepper
Add the green peppers and cook for 5 minutes
Add the tomatoes and eggplants, stir
Cover and simmer slowly for about 10 minutes
Add the red bell peppers
Cover and simmer slowly for another 15 minutes
Serve hot as a side dish
Serves 6 people.
