Eggplant with Piquant Sauce – Brunġiel biz-Zalza Pikkanti


1 large eggplant

200g green peppers

200g chopped tomatoes

olive oil

25g tomato paste

garlic clove

150g onions

salt and freshly ground pepper



  1. Wash, peel and slice the eggplant into medium slices.
  2. Wash and cut green peppers into six portions and remove the seeds.
  3. Peel onions and garlic and chop finely.
  4. In a large frying pan heat the oil and fry the onions and garlic.  Add the eggplant and peppers.  Cook on a low heat for 10 minutes.
  5. Peel and chop the tomatoes in quarters and add to the eggplant mixture.  Add tomato paste and water.  Cook for 15 minutes, stirring frequently.
  6. Season.
  7. This dish is excellent served either hot or cold.