- 1 kg of baked bell peppers
- 1 baked eggplant
- 3 onions
- 1 grated carrot
- 4 tomatoes
- 250 grams of tomato juice
- olive oil
Fry the chopped onions and the grated carrot in olive oil at slow fire for 5 minutes.
Add the chopped tomatoes and the tomato juice mixed with 50 grams of water.
Let the composition boil at slow fire for 15- 20 minutes.
Add the chopped baked bell peppers and the baked eggplant. Let them cook at slow fire for another 15 minutes.