olive oil
750 g of eggplant cut into 2 cm cubes
salt
2 green peppers, medium, cut into cubes
1 medium onion, cut into rings
1 medium tomato, cut into cubes
1 tablespoon of vinegar
1 and 1/4 tablespoons of sesame seeds (optional)
4 drops of pepper sauce
olive oil
750 g of eggplant cut into 2 cm cubes
salt
2 green peppers, medium, cut into cubes
1 medium onion, cut into rings
1 medium tomato, cut into cubes
1 tablespoon of vinegar
1 and 1/4 tablespoons of sesame seeds (optional)
4 drops of pepper sauce
Make this salad a few hours in advance, heat 1/3 cup of olive oil in a pan, fry the eggplant with 1 tablespoon of salt until tender, for 15 minutes, stirring frequently
Remove the eggplant, place it in a large bowl and reserve
Add more 2 tablespoons of olive oil to the same pan and cook the pepper and onion for 10 minutes, stirring frequently
Remove from the pan and place with the eggplant
Blend together in a blender the tomato, vinegar, pepper drops, and 1 and 3/4 tablespoons of salt until creamy
Pour the tomato mixture over the eggplant mixture and add sesame seeds (if desired)
Mix carefully, cover, refrigerate and serve chilled
Serves 6.
