Grandma’s Summer Stew with Eggplant and Peppers: A Flavorful Delight of Simmered Vegetables

Recipe for: Grandma’s Summer Stew with Eggplant and Peppers: A Flavorful Delight of Simmered Vegetables

Ingredients:

• 1.3 lbs (600 g) eggplant, peeled, diced, and salted
• 1.5 lbs (700 g) red bell peppers, coarsely chopped
• 2 medium onions, thinly sliced
• 1 large tomato, peeled and chopped
• 4 cloves garlic, minced
• 1/2 bunch parsley, finely chopped
• 1 tsp sugar
• Salt to taste
• Black pepper to taste
• Red pepper to taste
• Olive oil

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Instructions:

1. Heat olive oil in a saucepan over medium heat.
2. Add the onion and sauté for about 1 minute.
3. Add the bell peppers and sauté for another 7-8 minutes, until softened.
4. Add the eggplant, which has been well drained of its bitter juices, and stir.
5. Cover the saucepan, reduce heat to low, and simmer for 10-15 minutes, stirring occasionally.
6. Add the tomatoes, garlic, parsley, sugar, salt, black pepper, and red pepper.
7. Pour in about 1.25 cups (300 ml) of water and cover the saucepan.
8. Let the stew simmer over medium heat for 30-40 minutes.
9. Finally, sprinkle with parsley and serve.

Enjoy!

Recipe for: Grandma’s Summer Stew with Eggplant and Peppers: A Flavorful Delight of Simmered Vegetables

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