Recipe sourced from spoonuniversity.com
Yields 1 large bowl for a group, or many bites for individual snacking
Ingredients
2 pounds eggplants
1 green bell pepper, seeded and chopped
1 onion, chopped
2 tomatoes, chopped
2 teaspoon red wine vinegar
Olive oil
Pepper
Salt
Directions
Char or roast eggplants for peeling. If roasting, cook eggplants for 30-40 minutes at 400ºF. After peeling, chop flesh roughly.
Oil your pan and cook the onion until soft and translucent (7-10 minutes). Avoid coloring.
Evaporate some liquid from the tomatoes (5 minutes).
Add eggplant and peppers and season to taste. Cook over medium-low heat, stirring from time to time, until liquid is evaporated and mixture smooth (40 minutes).
About 5 minutes before you remove the pan from heat, stir in vinegar.
Allow to cool and leave to sit at least 3 hours before eating.
