Ingredients
- Peeled Eggplant | 2 unit(s)
- Red Pepper | 1 unit(s)
- Yellow pepper | 1 unit(s)
- Green pepper | 1 unit(s)
- Minced garlic | 1 tablespoon
- Olive | 100 g
- Champignon | 100 g
- Onion | 1 unit(s)
- Oregano | 1 to taste
- Salt and chives | 1 to taste
- Olive oil for sauteing | 1 tablespoon
Recipe
- Peel the eggplants and cut them into cubes or strips. Remove the seeds from the peppers and cut them into cubes or strips. In a pan, sauté the chopped onion along with the crushed garlic and oregano in olive oil. Add the eggplant and peppers. Stir so it doesn't stick to the bottom. Add the olives and mushrooms. Taste and adjust salt if necessary. Once the eggplant is very soft, turn off the heat and add the parsley and chives.
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