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eggplant

🥗Healthier: zucchini

💰Cheaper: cabbage

Cabbage is more affordable and adds similar texture.

vegetable broth

🥗Healthier: water

💰Cheaper: water

Water can be used to reduce sodium and cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Sunflower oil is often less expensive.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: turnips

Turnips are cheaper and provide a different flavor.

Chop 750 g of onions into small pieces.

Chop 750 g of bell peppers into cubes, using red and green peppers.

Chop 2 kg of eggplant into medium cubes and sprinkle with salt, letting it sit for 5-10 minutes.

Chop 500 g of tomatoes into medium cubes.

Finely chop 1 medium hot pepper.

Chop a small bunch of parsley.

Heat 250 ml of sunflower oil in a large pot and add the chopped onions, stirring well for about 10-15 minutes until the onions change color.

Add the chopped bell peppers to the pot and stir everything together, cooking on low heat for another 10-15 minutes.

Add the chopped tomatoes to the mixture and continue to cook on low heat for another 10-15 minutes.

Rinse the eggplant to remove excess liquid and add it to the pot with the tomatoes, stirring well.

Add 1 tablespoon of salt and adjust seasoning to taste.

Cook on very low heat for about 1 to 1.5 hours, stirring occasionally until all vegetables are soft.

Add 5 minced cloves of garlic and the chopped parsley to the pot.

Add 1 tablespoon of sugar and mix everything well together.

Taste and adjust seasoning if necessary before transferring the mixture into jars while hot.

Cooking Techniques

Equipment Needed

Spice Level: