1 clove garlic
2 green peppers
6 ripe tomatoes or 16-ounce can tomato sauce
1 large onion
2 eggplants
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. 

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