- 3 - 4 roasted eggplants
- 2 bell peppers
- 3 onions
- 3 tomatoes
- 200 grams of tomatoes juice
- 1 - 2 carrots
Cut the onions and let them fry until yellow.
Add the chopped bell peppers, and the grated carrot, and let them cook covered for about 15 minutes.
Add the chopped eggplants and let them cook covered for about 10 minutes, mixing from time to time.
Add the tomatoes and let them cook for another 30 minutes.
Add the tomatoes juice, the paprika and the pepper and let them cook for another 20 minutes.