I looked at a bunch of recipes for this dish - one is prepared with meat, others without , boiled or fried eggplant, but I liked this option. It was very tasty!!!
|Cooking time 45 minutes||Number of servings -|
Aubergines cut into slices thickness of 0.5 cm and season with Salt and place them in a bowl and set aside to let the juice, for half an hour.
Onion cut into half rings, garlic to grate.
bell pepper - small cubes.
Tomato cut into small, pre-clearing of the skin.
In a pan heated with olive oil put onion and garlic fry a little and add pepper.
Fry for 5-7 minutes.
Add tomatoes,cream and paprika ( or tomato paste), sugar, salt and pepper to taste.
Mix well and continue to cook for another 5-7 minutes.
Eggplant dry with a cloth to get rid of excess moisture.
Spread on a baking sheet, drizzle with olive oil and put a spoonful of the vegetable mixture.
Bake in the oven for about 30-35 minutes at temperature of 180 degrees.
Serve with sesame seeds (pine nuts)and parsley.