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.
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