There are many, many variations of this recipe, some using dill or oregano, others using hard cooked eggs and no bell pepper. Some recipes call for the eggplant to be baked first. We think this version is easy to prepare and tastes great, but feel free to play with it to make it your own!
- 2 tbsp Olive Oil
- 1 Eggplant peeled and chopped
- 1 28oz can Plum Tomatoes, drained and chopped
- 1 cup Onion, chopped
- 1 cup Bell peppers, chopped
- 2 tbsp Lemon Juice
- Salt and Pepper to taste
Sauté onion about 5 minutes in 2 tbsp olive oil, until wilted. Add eggplant and sauté 5 minutes. Add remaining ingredients and simmer about 20 minutes, stirring occasionally. Remove lid and simmer 5 more minutes to thicken, if necessary. Puree half the mixture, if desired, (we use an immersion blender.) Serve at room temperature or cold.