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eggplant peasant

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eggplant peasant

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Tempo de preparo

1 hour(s)


10 servings


  • 3 eggplants, peeled, cut into cubes | 3 unit(s)
  • 2 bell peppers, chopped yellow green and red divided make 2 bell peppers | 2 unit(s)
  • 6 cloves of crushed garlic | 6 unit(s)
  • Salt | 1 to taste
  • Black pepper |  to taste
  • Pepperoni Pepper |  to taste
  • Oregano |  to taste
  • One large chopped onion | 1 unit(s)
  • Black raisins |  to taste
  • Sliced green olives |  to taste
  • Olive oil |  to taste


  1. 1. Cut the eggplant into cubes and place in water with salt and vinegar.
  2. drain this water, wash the eggplant well, squeeze to get out all the water.
  3. mix the rest of the ingredients together with the eggplant.
  4. place on a baking sheet, drizzle with plenty of oil and place in the oven covered with aluminum foil for 20 minutes.
  5. remove the paper and leave until all the liquid dries, leaving only the oil, store in sterilized jars for a week.

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