Berenjenas con pimiento rojo

Ingredientes

• 1 medium-size eggplant
• 1 sweet onion chopped
• 1 large or 2 small red bell pepper chopped
• 2 tablespoon oil (vegetable or olive oil)
• 1/2 teaspoon allspice
• salt and black pepper
• 8 oz green cilantro or half a bunch

Preparación

1. 1

   Cut a few slits in eggplant then place under on a baking sheet under the broiler and keep it for about 30-40 minutes, flip to the other side for another 15 minutes and until the eggplants look very soft inside. Set aside and let it cool off.

2. 2

   Sauté onions until golden with heated oil, then add chopped bell pepper. Integrate both together on a medium heat then turn the heat on low, cover the lid and keep it for up to 30 minutes with occasional stirring and until red bell pepper turns very soft.

3. 3

   Chop broiled eggplants after they have cooled off and peeled and add to the mixture. Add allspice, salt, and pepper and mix everything together and let it cook for another 2-3 minutes. Top it off with green chopped cilantro.

4. 4

   It is a side dish, enough for 3 people.