My best summer memories relate to my grandparents. My sister and I spent every summer in their house on the farm. Three months of fresh air, organic fruit, vegetables and meats, a lot of outdoor fun with friends… memories, memories…
My grandma was the best cook in the world! She was a magician in the kitchen and fulfilled any of our food wishes. One of my favorite dishes that she used to make was a vegetable dish that she used to call Bulgarian vegetables. She ate this dish in a Bulgarian restaurant and then recreated it at home (at least that’s the story she told me)).
Layers of organic eggplant, tomatoes, red bell pepper and onion cooked in their own juices makes a perfect summer dish.
Thank you gramma for teaching me how to cook this super easy dish!
Ingredients:
1 big eggplant
1 red bell pepper
2 big tomatoes
1 onion
Salt and black pepper to taste
Olive oil
2 tablespoons water
Step 1
Clean all the vegetables, peel the onion from the husk. Cut all the vegetables into circles.
Step 2
Lay out the eggplant on a paper towel in a baking dish and salt on both sides.
Step 3
In a big pan heat a good amount of olive oil, reduce the heat and fry the eggplant on both sides until they are golden brown.
Step 4
In a medium size saucepan layer the vegetables starting with the fried eggplant fallowed by the tomatoes. Season with salt and black pepper then layer the red bell pepper followed by the onion. Repeat this process until all the vegetables are gone. (Depend on the size of the saucepan you will have two or three layers of vegetables.)
Step 5
Add 2 tablespoons of water, cover with the lid and cook on low heat until all the vegetables are softened, about 15-20 minutes.
Enjoy!
Notes:
Be very careful of oil splashing when frying the eggplant.
You can serve this dish hot or cold.
- 1 big eggplant
- 1 red bell pepper
- 2 big tomatoes
- 1 onion
- Salt and black pepper to taste
- Olive oil
- 2 tablespoons water
- Clean all the vegetables, peel the onion from the husk. Cut all the vegetables into circles.
- Lay out the eggplant on a paper towel in a baking dish and salt on both sides.
- In a big pan heat a good amount of olive oil, reduce the heat and fry the eggplant on both sides until they are golden brown.
- In a medium size saucepan layer the vegetables with the fried eggplant fallowed by the tomatoes. Season with salt and black pepper then layer the red bell pepper followed by the onion. Repeat this process until all the vegetables are gone. (Depend on the size of the saucepan you will have two or three layers of vegetables.)
- Add 2 tablespoons of water, cover with the lid and cook on low heat until all the vegetables are softened, about 15-20 minutes.
- Be very careful of oil splashing when frying the eggplant.
- You can serve this dish hot or cold.
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