| Place the eggplants, zucchini and tomatoes
in a casserole with the chilli pepper. Add the oil, the chilli powder,
garlic, salt and water to cover. Bring to a simmer and cook uncovered,
stirring occasionally. Roast the red peppers, wrap them
in paper towels for 10 minutes. Unwrap, skin and dice. Add
these to the casserole and cook until the liquid evaporates. Serve
cold.
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Ingredients:
2 eggplants, diced 2 zucchini, diced 4 sweet red peppers 4 tomatoes, peeled, seeded and chopped 1 small chilli pepper 3/4 cup peanut oil 1 tsp chilli powder salt, 2 cloves garlic, minced Preparation Time 20 mn
Tip:
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