Ingredients:
1 large eggplants, peeled
1 large green peppers, seeded
1/2 garlic cloves
salt
1 (6 ounce) cans tomato paste
1/2-1 cup butter
2 tablespoons vinegar
Directions:
Peel garlic and crush.
In a big pot, melt butter, and saute garlic until it is yellow and dry.
Add tomato paste, and add two large tablespoons of vinegar into the pot and mix with the garlic and butter.
Mix well, cook on very low for 15 minutes, and continue mixing it, watching carefully so as not to scorch.
Wash eggplant and green pepper.
Peel eggplant.
Cut eggplant into circles.
Cut large circles into half.
Cut green pepper into slices, throw out seeds.
Rewash eggplant and peppers.
Sprinkle salt on eggplant.
Preheat oil in frying pan to 350 F.
Cook eggplant until brown.
Then, turn and cook until both sides are brown.
When eggplant is done, cook the pepper in the oil until soft.
When it is done, add the eggplant and pepper to the tomato mixture and cover.
It can be eaten hot or cold.
It tastes better to heat it before you eat it with rice or with Pita Bread, and tomato and cucumber salad.
Servings: 7
Time preparation: 10 min.
Time total: 40 min.