🍳 How to Make It
- Prep the vegetables: Dice everything evenly. Salt the eggplant and let it sit for 15 minutes to remove bitterness, then rinse and pat dry.
- Sauté in stages:
- Heat olive oil and cook onions and garlic until soft.
- Add peppers and cook until tender.
- Add eggplant and zucchini, sauté until lightly browned.
- Stir in tomatoes, season with salt, pepper, and optional spices.
- Simmer: Cover and cook on low heat for 20–30 minutes until vegetables are soft and the sauce thickens.
- Serve: Top with a fried egg or Manchego cheese, and enjoy with crusty bread.
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