Eggplant Puree (version II)


2-3 eggplant
4-5 peppers
2-3 tomatoes
3-4 cloves garlic
sunflower oil

Bake the eggplant and peppers on a hot plate, peel and cut into small pieces. Add the finely hopped diced or grated tomatoes, then the crushed garlic. Mix with a wooden spoon, add oil and vinegar, salt to taste, beat. Pour into a plate and top with finely chopped parsley.

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