Here's an easy and super delicious recipe we eat maybe 2-3 a week during summer. It's also very eaten cold out of the fridge so you can make way more and keep it in the fridge for about a week.
Ingredients for 2 portions: 2-3 eggplants, 4-5 green peppers. 1 large tomato finely chopped,1/2 tomato juice (250 grams), olive oil, several spices, oregano, sweet chilli, thyme, basil, salt and pepper.
Execution vegetables:
Put the peppers and eggplants in a large pan. Cut the stems from the peppers and cut eggplants in thin slices around 1 cm. Sprinkle with olive oil and a bit of salt. Tip! Make holes on the peppers with a fork. Coock in the oven at 200-220 C⁰ until soft and brown-ish. When ready remove the pepper skin if you like (Better to remove).
Execution tomato sauce: Put the tomato tomato juice and 1 tablespoon of tomato paste ,olive oil and all spices in a skillet with a bit of water. For extra taste add a splash of dry red wine in too. Add in the peppers and eggplants and let everything boil together. Once the sauce is smooth and creamy it's ready. You want the sauce to be a bit watery because the veggies will absorb a bit more once out of the heat and might end up a bit dry otherwise.
Serve with feta and some bread, sprinkle some chilli flakes on top if you like to spice things up.
by Quiet_Appointment_63