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Italian · Side
Slow-Cooked Eggplant and Pepper Stew
Diced eggplant, green peppers, onion and tomatoes cooked together over very low heat with olive oil until jammy and creamy. Eat it cool, as a side or on crusty bread.
- YieldServes 6
- Hands-on35 min
- Total2 h 18 min
- Difficulty
Ingredients
- 5eggplants, large, trimmed and diced
- 2green bell peppers, large, seeded and diced
- 1yellow onion, diced
- 4tomatoes, ripe San Marzano or vine, seeded and diced
- 90 mlextra virgin olive oil
- to tastefine sea salt
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