Summary

Ingredients

• 2 small eggplant (s), (or 1 large)
• 2 large tomato (s)
• 2 bell peppers, green
• 1 onion (s)
• 1 bunch parsley
• 1 clove garlic
• 2 tablespoon olive oil
• Salt and pepper, black

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Instructions

1. Cut the unpeeled aubergines crosswise into approx. 1 1/2 cm thick slices. (I`ll take 1 large eggplant). Cut the tomatoes about 1 cm thick.
2. Wash the green peppers and, after thoroughly removing the kernels, cut them into fine strips. Finely chop the onion and parsley.
3. Heat the olive oil in a large pan and fry the onion only a little, then push it to the edge of the pan.
4. Now you put in the eggplant, the tomatoes and the green pepper strips in layers. In between there is always good salt and pepper. Finally, add the crushed clove of garlic and sprinkle the chopped parsley over it.
5. The whole thing is left to steam covered on the stove top over the lowest flame (without stirring !!). This takes about 45 minutes.
6. The eggplants stay quite light with this method.
7. Rice is served with it.