Bulgarian eggplants – a tasty recipe
2 big eggplants
12 bell peppers
2-3 cloves of garlic
1/2 cup of olive oil
Bake the eggplants and peppers,after cleaning them. Brake them in strips and let them drain.
Stifle the onions in half of the quantity of the olive oil. Chop the garlic finely. Put the composition in a vessel of glass, in layers, alternating the rows of eggplants, peppers, tomatoes and garlic, sprinkling some salt. Finish with the tomatoes. Pour the rest of the olive oil and put it in the oven until the gravy is reduced.
You can serve it cold as well.
*The picture shown is for illustration purposes only.