A tasty and nutritious Murcian dish made with specially selected fresh country vegetables. Perfect for a light starter or tapas served with crusty bread.
1 red pepper
1 green pepper
3 small aubergines
800g tinned tomatoes
2 tablespoons extra virgin olive oil
1 teaspoon sugar
pinch of salt
Peel the onion and dice it. Wash the red and green peppers, remove the stalk and seeds and dice.
Wash and cut the aubergines into 2 cm slices, add coarse salt and let them sweat for 15 minutes.
Wash, dry and dice the aubergines.
Sauté the chopped aubergine with a pinch of salt in a pan with oil for 10 minutes.
Add the onion, the chopped peppers, another pinch of salt, and sauté with the lid on for 15 minutes.
Add the chopped tomatoes and sugar. Cook over a medium low heat for 30 minutes with the lid on.
For maximum authenticity, serve in a clay pot.