Summer is over and as long as we can we can enjoy a classic recipe that incorporates all the taste of Mediterranean summer vegetables. The combination of eggplant, onion and tomato never disappoints us.
Ingredients
- 6 medium aubergines
- 400g Tomatoes
- 100g Peppers
- 300g Onion
- 30g Olive oil
- 150g Water
- 20g Garlic
- 30g Parsley
- 10g Oregano
1. Cut the aubergines in half and carve them crosswise, after salting them, bake them in air for and leave them to cool. Then cut the onion into thin slices, while the tomato and the peppers into squares.
2. In a pan, heat the olive oil over medium heat and sauté the onion until shiny. Then add the garlic, tomato and pepper every minute of cooking. Continue sauteing, until the vegetables take out all their liquids – about 10′ and quench with water. Allow the filling to cook until the liquids set in a light sauce.
3. Once our filling has cooled slightly, we create with the back of a spoon “channel” in the aubergines to fit our filling. We proceed with the filling of the aubergines and sprinkle with extra olive oil. Then we bake the stuffed aubergines for 35′ at 180 degrees. Finally, let the aubergines cool, garnish with oregano and serve.
4. A variation worth trying is that, before serving, garnish the aubergines with feta cheese and grill for another 10′ until the feta cheese is golden brown.
Bon appetit
Recipe and photos by Ian Panolaskos
