Recipes/Berenjena de la abuela

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.