Ingredients:2 chopped onions; 3 cloves garlic chopped; 4 roasted red and yellow peppers; 2 small eggplants, roasted and skinned; 6 small tomatoes, skinned and seeded; 1 tablespoon tomato paste; chopped parsley; salt and pepper.
Preparation:Saute the onions and most of the garlic (2 cloves). Add tomato paste and chopped tomatoes. Add chopped roast peppers. Cook approximately 5 minutes to soften. Add coarsely chopped eggplant and parsley and salt and pepper to taste. Cook approximately 3 minutes. Chill in refrigerator. Decorate with parsley and serve with Feta cheese.It can be refrigerated for a week or more in a glass container. Add a little olive oil on top to preserve longer (optional).
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