2 eggplants
3 or 4 medium zucchinis
4 bell peppers
4 tomatoes
2 jalapeños
1 tablespoon olive oil
1 teaspoon sweet paprika
to taste salt
2 eggplants
3 or 4 medium zucchinis
4 bell peppers
4 tomatoes
2 jalapeños
1 tablespoon olive oil
1 teaspoon sweet paprika
to taste salt
Cut the eggplants and zucchinis into small pieces without peeling them
Chop into bite-sized pieces
Wash and bring to a boil in a pot with the salt, olive oil, paprika, and mashed garlic
Cover with water
Peel the tomatoes, remove the seeds, and chop into bite-sized pieces
Add to the pot
Simmer over medium heat, stirring occasionally
When almost cooked, add the roasted bell peppers, washed and chopped into strips
Simmer until all the liquid has evaporated, stirring constantly
Serve hot or cold and can be stored in the refrigerator for 2-3 days.
