1 clove garlic
2 green peppers
6 ripe tomatoes or 16-ounce can tomato sauce
1 large onion
1/4 cup olive oil
2 teaspoons salt
3/4 teaspoon fresh pepper
1 teaspoon brown sugar
Rub a skillet with a cut clove of garlic, leave it in the pan.
Mince 2 green peppers, skin and dice 6 ripe tomatoes or 16-ounce can tomato sauce, mince a large onion, pare and cut into 1-inch dice, 2 eggplants.
Heat in skillet 1/4 cup olive oil, add eggplant, peppers, onion. Stir and cook over low heat until they begin to brown. Stir in tomatoes and 2 teaspoons salt, 3/4 teaspoons fresh pepper, 1 teaspoons brown sugar. Cook vegetables gently until eggplant is tender.
Frankfurters may be heated on the top. Served with baked potatoes. With hamburger? Cold with sour cream.