Today's recipe is a wonderful recipe that my grandma Wilta taught me. The cool thing about this recipe is that you can cook it Sunday night - like I did - and then you can use it to though out all week using it on salads, pizzas, sandwiches, bruschetta, etc. This amount that I am cooking on this recipe was good for me for more then a week. And don't worry, the longer the eggplant stays in the fridge on a proper container, the better it taste because of the vinegar!
It is a vegan recipe but even the carnivorous will love to have some of these on their barbecue!
3 Medium eggplants
3 Bell pepper (what ever color you like, I used one red, one green and one yellow)
2 Medium onions
4 Garlic gloves
1 Chili pepper
A handful of parsley
6 black olives
Separate a big bowl for you to put all the ingredients as you go chopping it. Start with the eggplant, chopping it into squares of around 1inch. Then chop the bell peppers, onions, garlic, chili pepper and olives in little squares. Then chop really small the parsley. Add everything to the big bowl and pre-heat the oven in medium temperature.
Now is time to season the chopped ingredients in the bowl, add a good amount of olive oil (I usually don't measure the amount of olive oil I use, but it's around 1/3 cup) then add vinegar (the quantity of vinegar should be a little bit less then the amount of olive oil). Then finish it up with a good amount of black pepper, salt and oregano. Mix everything all with a spoon or your hands if you like the messy part like me.
In a big pan, put a little olive oil and then drop all the eggplant mixture in it and even it out. You will have to cook this eggplant mixture for at least 1 hour in the oven, but every 15 minutes you'll need to take the pan out of the oven and mix everything around with a wooden spoon to make sure the eggplant doesn't stick in the bottom. If you don't do it, the eggplant will stick in the pan and it will burn and ruin your delicious recipe.
So keep mixing the eggplant every 15 minutes for 1 hour and you will have it done! A delicious eggplant vegan recipe that you can use over slices of fresh Italian bread, or over a flatboat, or in tortillas with cheese, or over your salad! The possibilities are infinite!
To store it, put it inside a big Tupperware in your fridge. It should be good for 2 weeks.