Usuba
Eggplants with Bell Peppers and Tomatoes
Baked eggplants and peppers with tomatoes, onions and garlic. The vegetables are cut into large chunks, which gives the dish a characteristic rough yet fresh taste. Sunflower oil can be replaced with olive oil. The onions are pre-marinated in vinegar and sugar for tenderness, but this step can be skipped if you prefer a more pungent flavor.
- Total
- 60 min
- Standard serving
- 496.1 g
Ingredients
Total 10
Instructions
- 1
Step 1
Wash the eggplants and peppers, wipe them with a paper towel and place them whole on a baking sheet. Put the vegetables in an oven preheated to 180 degrees and bake until they become completely soft and even get a dark crust in some places.
- 2
Step 2
While the eggplants and peppers are baking, prepare the onion. Chop one large red onion into fairly large pieces, place in a bowl, add two teaspoons of balsamic vinegar and one teaspoon of sugar, and mix well.
- 3
Step 3
Pour boiling water over the tomatoes, then peel off the skin.
- 4
Step 4
Remove the eggplants and peppers from the oven. Place the eggplants in a pot, cover with cold water and let sit for 10 minutes. Carefully peel the skin off the peppers — if they are cooked enough, this will be easy to do.
- 5
Step 5
Remove the eggplants from the pot of water, peel off the skin, and squeeze them well to remove the bitterness.
- 6
Step 6
Cut the eggplants, peppers, and tomatoes into fairly large cubes — eggplants slightly larger than the peppers and tomatoes. Large-cut pieces give the dish its characteristic coarse-fresh flavor.
- 7
Step 7
Finely chop the garlic, sprinkle with coarse salt and press with a tablespoon, add to the vegetables.
- 8
Step 8
Add salt and freshly ground black pepper.
- 9
Step 9
Pour sunflower oil and mix.
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