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Recipes/Berenjena de la abuela

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This is Esther's grandmother's recipe (a"h). It's amazingly good!

Slice and fry eggplant in olive oil. While it's frying, roast a couple bell peppers.

After the eggplant is done, prepare the sauce using the same oil the eggplants were fried in:

  • fry sliced onions in the eggplant frying oil until translucent
  • add a can (roughly 6oz) of tomato paste
  • a (tomato) can of water
  • 1/3 (tomato) can of vinegar
  • salt to taste
  • pinch sugar

Cook for 10 minutes.

To prepare: layer the eggplant and peppers in a glass dish. Pour the sauce over them. Let sit overnight for best flavor.