Eggplant and baked paprika dish

Recipes - Eggplant and baked paprika dish

The best way to have delicious vegetables even in the winter is to freeze them and take them out whenever needed. Try out this easy to do eggplant and tomatoes recipes.


  • 2 large onions
  • 500 g frozen baked eggplants
  • jar baked pimiento peppers (800g) or 6-8 peppers
  • 3 cloves garlic
  • 2 tablespoons oil
  • salt
  • pepper
  • a bay leaf
  • finely chopped parsley link
  • a can of tomatoes (400 g)


Directions for Eggplant and baked paprika dish

Step 1: Clean and cut the onion and the pepper as well. Drain the unfrozen eggplants and cut them into large cubes. Cut the tomatoes in the same way.

Step 2: In a big saucepan heat the oil, add onion and a cup of warm water. Allow it to soak a bit, then add more baked eggplants and peppers plus a cup of boiling water. Simmer over low heat with lid on for 15 minutes. When onion is softened, add spices to taste and canned tomatoes. Simmer for 10 minutes longer, and if needed add some boiling water. After stopping the fire add pressed garlic and finely chopped parsley.

You can serve with polenta. Enjoy!

Tags: eggplants, paprika, tomatoes, parsley, recipes Main course - vegetarian

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