Recipe for: Summer Stew: A Culinary Delight for Every Taste Bud
Ingredients:
- 3 eggplants, roasted, peeled, and chopped coarsely
- 6 red bell peppers, roasted, peeled, seeded, and chopped coarsely
- 3 onions, thinly sliced
- 1 large tomato, peeled and finely chopped
- 5.3 oz (150 g) crumbled feta cheese
- 3 cloves garlic, finely chopped
- 3 eggs
- 2 hot peppers (optional)
- Half a bunch of parsley, finely chopped
- Salt
- 2 teaspoons sugar
- Olive oil
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Instructions:
- Heat oil in a frying pan.
- Add sliced onions and sauté over medium heat for 3-4 minutes until softened.
- Add tomatoes and sugar. Cook for another 1-2 minutes.
- Incorporate roasted peppers, eggplant, garlic, parsley, and salt.
- Stir and continue cooking for another 5-6 minutes until the liquid evaporates.
- Transfer the mixture to a baking dish.
- Sprinkle the cheese evenly on top.
- Crack the eggs.
- Place the hot peppers (if using) on top.
- Bake in an unpreheated oven at 350°F (180°C) without the fan, on the bottom rack, for a few minutes until the eggs are set and the cheese melts.
- Serve warm and savor the delicious flavors!
Recipe for: Summer Stew: A Culinary Delight for Every Taste Bud
