Preparation

Peel and cut the aubergines into slices and sprinkle them with salt so that they lose their bitterness. Leave them in the salt for a few hours then wash them well.

In a pan, brown the onions with 2 tablespoons of olive oil.
When they are golden brown, add the garlic cut into small pieces.
Heat the oven (thermostat 7).
Cut the peppers into 4 parts lengthwise and remove the seeds.
Pour the onion and garlic into a baking dish.
Cover with the aubergines and peppers, salt, pepper.
Pour the remaining olive oil over the vegetables.
Decorate with chopped parsley.
Bake for 60 minutes (thermostat 7) and serve as a side dish for grilled meats or fish.

Ingredients

  • 4 eggplants
  • 4 red peppers
  • 4 white onions
  • 3 cloves of garlic
  • 1 bunch of parsley
  • 5 tablespoons of olive oil
  • salt and pepper