Summer Vegetable Appetizer with Zucchini and Eggplant
Appetizers • Italian
Description
Summer vegetable appetizer with zucchini and eggplant
Ingredients
- Eggplants 2 pieces
- Courgette 3 pieces
- Olive Oil 0 fl oz
- Cayenne Pepper 1 teaspoon
- Garlic 2 cloves
- Coarse Salt to taste
- Yellow Cherry Tomatoes 6 pieces
- Orange Bell Peppers 3 pieces
- Mild Chili Spice 2 pieces
Step-by-Step Guide
Step 1
In a deep skillet, place diced eggplants, diced zucchini, and minced garlic. Add olive oil and cayenne pepper.
Step 2
Pour in water to completely cover the vegetables, bring to a boil, cover with a lid, and cook for 10 minutes.
Step 3
Then add sliced red bell peppers, finely chopped tomatoes, and finely chopped chili peppers. Cook, stirring constantly and without covering, until all the liquid evaporates. Remove from heat and let cool.
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