Peel the eggplants variegated. Cut quartered lengthwise. Chop two fingers thick. Leave the eggplants in salt water for 15-20 minutes.
On the other hand, chop tomato and onion into cubes. Cut the green pepper into big cubes. Finely chop garlic.
Put olive oil into a deep saucepan. Put chopped onion into the saucepan, stir 2-3 minutes. Add chopped garlic, stir 1-2 time. Add tomato paste into the saucepan, stir 2-3 minutes. Then, put eggplant. Cook with stirring at least 2-3 minutes. Add chopped tomatoes and green peppers onto the eggplant. Stir one more time. Finally, put salt, granulated sugar and water. Cover the lid. Cook over low heat until 35-40 minutes.
When the eggplant with olive oil is cooked, remove from heat. Leave to cool. Sprinkle with finely chopped parsley onto the meal and serve cold.
Bon appetite
Check Our Recipe Videos Below (Please Turn On Subtitles) :
Do You Want To Check These Recipes?