You may also like
Categories:Viewed: 93 - Published at: 8 years ago
Ingredients
- 1 large eggplant
- 2 medium tomatoes (on the vine or hothouse)
- 1 green bell pepper
- 1 large yellow onion
- 1 (14 1/2 ounce) can diced tomatoes (unsalted, with basil, garlic, and oregano)
- 14 teaspoon red pepper flakes
- 1 12 teaspoons salt
- 5 fresh garlic cloves
Method
- Chop and caramelize the onions on a skillet (with a little bit of olive oil) over medium heat until they are golden but not burnt.
- While the onions are cooking, without peeling the eggplant, cut it into about 1/2 inch cubes.
- And place in a large bowl.
- Chop the bell pepper and add to bowl.
- Cut the tomatoes and add to bowl.
- Take the cooked onions, finely chop them, and add to bowl.
- Add the red pepper flakes, salt, and finely chopped garlic to the bowl.
- Mix all the ingredients in the bowl and transfer to a 12 inch non-stick skillet.
- Pour the contents of the tomato can on top of what's in the skillet and mix it a little bit.
- Cover with a lid and cook on low/medium heat.
- Keep mixing the contents every 10-15 minutes to cook things evenly and prevent burning.
- If you notice sticking to pan, reduce heat.
- The dish is ready when most of the liquid has evaporated and all the ingredients are soft and fully cooked.
- Approximately 45 minutes.
- Place in fridge to cool the salad since it's best served chilled.
