Eggplant appetizer with sweet peppers
4 servings
20 minutes
Eggplant and sweet pepper appetizer is a fragrant dish of Greek cuisine that embodies the sunny colors of the Mediterranean. It harmoniously combines the velvety texture of eggplants, the sweetness of peppers, and the richness of tomatoes enriched with oregano and spices. Light frying and slow stewing allow the ingredients to unfold, creating a rich flavor with a slight tanginess. In Greece, such appetizers are often served with crispy bread or pita, complemented by olives and feta cheese. This versatile dish can be both a standalone appetizer and an accompaniment to meat or fish. The pleasant combination of simple yet expressive ingredients makes it not only tasty but also healthy, perfectly suited for those who appreciate the freshness and naturalness of Mediterranean cuisine.
1
Fry finely chopped onion in olive oil until golden. Add finely chopped red pepper and medium diced tomato. Fry for another 5 minutes.
- Onion: 1 piece
- Red sweet pepper: 1 piece
- Tomatoes: 2 pieces
2
Add 2 diced large eggplants. Simmer covered until partially cooked over medium heat.
- Eggplants: 400 g
3
Reduce the heat to minimum and add tomato paste and spices to taste (oregano works well).
- Tomato paste: 7 tablespoons
- Salt: to taste
4
Cook until ready. Garnish with greens.