Savory Eggplant and Olive Stew on Crusty Bread
Ingredients
- 2 eggplants
- Olive oil
- 1 onion
- 4 garlic cloves
- 2 cans diced tomatoes
- 1 red bell pepper
- 1 cup green olives
- Salt and pepper
- Handful of parsley
Preparation
Preheat the oven to 180 degrees Celsius (circulating air).
Chop the eggplants into cubes.
Place the eggplant pieces on a lined baking sheet.
Coat the eggplant with olive oil and sprinkle with some salt. Combine well.
Bake the eggplant for ten to twenty minutes until golden.
Chop the onion, mince the garlic, and dice the bell pepper.
Chop the olives.
Heat up oil in a pan over medium heat.
Sauté the onion and garlic until glazed.
Add the diced tomatoes and red bell peppers to the pan.
Cook for about ten minutes until they are cooked.
Add the cooked eggplant and chopped olives to the pan.
Cook for five minutes.
Season with salt and pepper.
Top with parsley and serve the stew warm with crusty bread.
