Eggplant

eggplant 2 pcs. .
sweet pepper 2 pcs. .
Tomatoes 2 pc. .
onion 1 piece. .
vegetable oil 1 tbsp. l. .
dried oregano ½ hours. l. .
sea ​​salt ½ hours. l.
Aubergine bake in the preheated oven, then peel and finely chop.
Sweet peppers, remove the seeds, chop as finely as possible.
Onion peel and finely chop.
Preheat a skillet vegetable oil and fry the onions until golden brown.
Add chopped peppers, eggplant and oregano, simmer all together for half an hour.
Tomatoes cut in half and grate.
Add the grated tomatoes to eggplant, salt and simmer another 2-3 minutes.

Eggplant

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