Eggplant and peppers with parsley and garlic sauce

Ingredients for 4 servings:

• 2 eggplant(s)
• 1 bell pepper(s)
• 1 handful of parsley, without stem
• 50 ml extra virgin olive oil, good quality
• 1 pinch(s) of oregano
• 3 cloves garlic
• 4 pinches of salt
• 1 pinch(s) of pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 35 minutes

a very tasty recipe

First we prepare the sauce: Put olive oil, parsley, garlic, oregano and 2 pinches of salt in the blender. Blend really well until it looks creamy. Peel the eggplants into strips (like zebra stripes so they still have some structure). Halve them lengthwise. Then dissolve 1 tablespoon of salt in warm water and let the eggplants rest in the brine for 2 hours, covered with water (this takes away the bitter taste of the eggplants). In the meantime, lightly fry the peppers in the pan and then place them in a plastic bag or Tupperware and seal it tightly. This makes it easier to remove the skin. Chop the peeled peppers very finely. Remove the eggplants (after 2 hours in the brine bath). Place them in the pan at medium heat at around 180 degrees and fry until they are very soft. Place the eggplants in a plate and make slits with a knife so the sauce can penetrate better. Sprinkle the chopped bell peppers on top and pour the sauce over the top. Season with salt and pepper to taste.