Ingredients
(4 servings):
1 kg tomatoes
700 gr. fresh green bell peppers
2 large eggplants
2 tbsp. salt
4 clove garlic minced, (or 1/2 tsp garlic powder)
50 gr preheated cooking oil
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Stir-fried
pindzhur
Peel cucumbers and tomatoes. Chop all
ingredients. Meanwhile preheat the oil in the large
saucepan. Put chopped bell peppers in the saucepan.
Stir-fry over high heat until peppers are tender,
but not brown. Add eggplant pieces and stir. Stir-fry
over high heat until eggplant is tender. Add chopped
tomatoes, and stir-fry for 5 minutes. Add salt and
garlic and mix well.Pour hot in the serving dish.
Serve immediately.
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