Ptitim with Eggplant and Bell Pepper
Main Dishes • Jewish
Description
Ptitim with Eggplant and Bell Pepper
Ingredients
- Carrot 1 piece
- Orange Bell Peppers 1 piece
- Garlic 1 clove
- Olive Oil to taste
- Salt to taste
- Water 15 fl oz
- Lemon-Pepper Mix to taste
- Basil to taste
- Ptitim 5 oz
- Eggplants 1 piece
Step-by-Step Guide
Step 1
In a small pot, bring 500 ml of water to a boil, add half a teaspoon of salt, pour in the ptitim, cover with a lid, and cook on low heat for 15 minutes.
Step 2
In a hot skillet, pour in olive oil, lightly sauté the finely chopped garlic and carrot (preferably young). Add the eggplant cut into half-moons (previously soaked in salted water). Fry for 5–7 minutes. Add the julienned bell pepper. Fry for another 2 minutes, adding more oil if necessary.
Step 3
Transfer the cooked ptitim to the skillet with the vegetables, add oil, basil, salt, and pepper. Mix well, and remove from heat after 2 minutes.
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