3/4 cup of olive oil
6 medium onions, thinly sliced
4 cloves of garlic, minced
4 green peppers, cut into pieces (500g)
4 eggplant slices (600g)
3 medium tomatoes, sliced
2 tablespoons dried parsley
1 tablespoon ground cumin
1 sprig of rosemary, chopped
1/3 cup freshly squeezed lemon juice
1 cup dry white wine
Chopped fresh parsley to taste
Salt and black pepper to taste
3/4 cup of olive oil
6 medium onions, thinly sliced
4 cloves of garlic, minced
4 green peppers, cut into pieces (500g)
4 eggplant slices (600g)
3 medium tomatoes, sliced
2 tablespoons dried parsley
1 tablespoon ground cumin
1 sprig of rosemary, chopped
1/3 cup freshly squeezed lemon juice
1 cup dry white wine
Chopped fresh parsley to taste
Salt and black pepper to taste
In a large skillet, heat 4 tablespoons of olive oil over medium heat
Increase the heat, add the onions and garlic, and sauté for 5 minutes, stirring constantly
Remove the onions from the skillet with a slotted spoon and place them in a bowl. Reserve
Add more olive oil to the skillet, heat it again, and sauté the peppers for 5 minutes or until they're tender but still crisp
Remove the peppers from the skillet and add them to the bowl with the onions
Heat the remaining olive oil in the skillet over low heat, then add the eggplant and cook for 3 minutes
Remove the eggplant from the skillet, let it cool, cover it, and refrigerate it for at least 4 hours
Just before serving, mix everything together and sprinkle with fresh parsley
(208 calories per serving)
