Spicy eggplants

Ingredients for 3 servings:

• 2 small eggplants (or 1 large one)
• 2 large tomatoes
• 2 bell peppers, green
• 1 onion(s)
• 1 bunch of parsley
• 1 clove(s) garlic
• 2 tbsp olive oil
• Salt and pepper, black

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Low-fat

Cut the unpeeled eggplants crosswise into slices about 1 1/2 cm thick. (I use 1 large eggplant). Slice the tomatoes about 1 cm thick. Wash the green bell peppers and, after thoroughly removing the seeds, cut them into thin strips. Finely chop the onion and parsley. Heat the olive oil in a large pan and lightly fry the onion, then push it to the side of the pan. Now add the eggplants, tomatoes, and green bell pepper strips in layers. Season well with salt and pepper between each layer. Finally, add the crushed garlic clove and sprinkle with the chopped parsley. Cover and simmer the whole thing on the stovetop over low heat (without stirring!) until soft. This takes about 45 minutes. The eggplants stay quite light in color using this method. Serve with rice.