Directions
- 1Cut the eggplants in half and season with olive oil, rosemary, and salt.
- 2Add the garlic cloves to the eggplants.
- 3Wrap the eggplants in aluminum foil and bake.
- 4In a pan, saute the chopped onions with olive oil.
- 5Add the tomato paste and mix.
- 6Add the chopped tomatoes and green pepper and cook until softened.
- 7Once the eggplants are baked, remove the foil and place them on a baking sheet.
- 8Slit the eggplants lengthwise and scoop out the flesh.
- 9Chop the eggplant flesh.
- 10Mix the chopped eggplant with the tomato mixture in the pan.
- 11Add salt and pepper to taste.
- 12Crack four eggs into the mixture.
- 13Sprinkle with parsley and cover the pan to let the eggs cook.
- 14Serve hot with bread.
Ingredients
- 3 eggplants
- 2 tablespoons olive oil
- 1 handful rosemary
- 1 pinch salt
- 2 cloves garlic
- 1 teaspoon red pepper
- 1 onion
- 2 tablespoons tomato paste
- 4 tomatoes
- 1 green chili pepper
- 4 eggs
- 1 handful parsley
- 1 bread
Equipment
knifealuminum foilfrying panspoonfood processor
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