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Olive oil and spices
Cut the eggplant into strips and let it rest in vinegar water while you cut the other ingredients.
Then cut the tomato (with the seeds) into medium slices and the onion into thin slices.
Drain the eggplant well and rinse under running water.
In a large pan with oil start assembling the layers.
First there is a tomato sauce, seasoned with salt and I also suggest seasoning it with spicy paprika. Then add eggplant, season also with salt and pepperoni, finally a layer of onion.
Continue assembling the layers until you run out of ingredients (don't forget to season each layer of tomato and eggplant).
Finish with a little oil.
Now cover the pan and let it cook for 20 minutes on low heat.
Taste and adjust salt if necessary and you're done!
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