Technical Stages :

• Brush the skin of the eggplants with olive oil and bake on a baking sheet for 35 to 45 minutes. Peel, chop the meat or pass it through a sieve. finely chop the onion, cut the peppers in brunoise, chop the garlic, seed and crush the tomatoes.
• Sweat the onion in olive oil, add the peppers, garlic, mashed eggplant meat and crushed tomatoes.
• Season, add a pinch of sugar and a bit of olive oil, if necessary.
• Cook for 30 minutes over low heat. At the end, add the lemon juice and season.
• Common uses :
• Cold, on toasts or to prepare many different appetizers.
• Warm, as a side dish for meat and fish.