How To Cook Summer Pot With Roasted Peppers And Eggplants - Recipe
Author: Maryam Ayres
Time for reading: ~0
minutes
Last Updated:
August 08, 2022
Learn how to cook "Summer pot with roasted peppers and eggplants". Delicious recipe.
Necessary products:
10 roasted peppers
2 - 3 roasted aubergines
3-4 grated peeled tomatoes
3 - 4 cloves garlic (cut into circles)
1 bay leaf
10 - 12 grains of black pepper
salt to taste
4 - 5 tablespoons oil
1 tablespoon (topped) flour
100 milliliters of water
1/2 bunch parsley
Method of preparation:
Pour the oil into the pan and put on medium heat. When the fat heats up, add the tomatoes and reduce the temperature. Cook over low heat until the tomato sauce thickens (about 30 minutes). Then add salt, bay leaf, garlic, black pepper. Add the chopped roasted peppers and eggplants, cook for 10 minutes on low heat. Make a paste of flour and water and pour it into the dish. Cook for another 10-15 minutes, after it thickens, remove from the heat. Only then add finely chopped parsley and stir.
Enjoy your meal!
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