Steps to follow to make this recipe: 1
Cut the eggplant into slices and put them in a drainer, salt them, cover with a plate and put a weight on top so that they release the excess water and do not come out bitter. Do it at least two hours before. Wash and clean the peppers and cut into strips. Peel the onion and cut into thin segments. Put the oven to heat at 220º
In a tray suitable for the oven, put the onion, the pepper and the eggplant, mix well, add the olive oil and a little thyme. When the oven is already hot at 220º, insert the tray, after 15 minutes open and mix well.
When you check that the vegetables are already tender, incorporate the tomato pieces, salt them and the oregano. Let it finish, the good thing is that you can keep it for several days in the fridge to accompany meat, eggs, fish or vegetables. You can also eat it as a first or freeze. You can put the vegetable in the center in the center put a couple of eggs, put it in the microwave for a maximum of 5 minutes or until the eggs are curdled to your liking.
Serve hot. I hope you like it and take advantage
If you liked the recipe of Baked vegetable stew, we suggest you enter our Stew Recipes category.