Vegetarian eggplants

Ingredients for 4 servings:

• 2 m.-large eggplant(s)
• 1 large onion(s)
• 2 m.-large tomato(s), ripe
• 1 bell pepper(s) (pointed pepper), green
• 4 tbsp olive oil
• 4 tbsp water
• Salt
• 1 clove(s) garlic

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Patlican Kapama

Peel the eggplants into strips. Then halve them, halve them again lengthwise, and then cut them into finger-thick strips. Place the eggplants in a pan or pot. Halve the onion and slice them into half rings, then layer them on top of the eggplants. Finely dice or press the garlic and add it to the pan along with the finely chopped bell pepper. Add the peeled and diced tomatoes to the eggplant, onion, and bell pepper layer. Season with salt, and add the 4 tablespoons of oil and water. Cover and simmer over medium heat for about 5 minutes. If necessary, add a little water and simmer over low heat for another 10-15 minutes. Check the eggplants to see if they’ve softened; cook for longer if necessary. The more tomatoes you use, the better, but that’s a matter of taste. This recipe doesn’t require any other seasonings! Served with rice, bulgur, or just flatbread, and of course, ayran!