The Greek Bruschetta
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Ingredients for 4 people:
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Let's begin! Place enough olive oil in the frying pan so you can fry all the ingredients. Heat the oil on medium heat. In the meantime, slice the eggplants about 3cm thick. Slice the zucchini lengthwise about 2cm thick and make a slit in the pepper lengthwise to avoid having it burst while frying.
Start by frying the eggplants on both sides until golden. Remove on a plate and continue with the zucchini again frying both sides until golden and soft. Remove and place on a plate. Lastly add the peppers in the pan and fry until they are brown to black in color and soft. Don't worry they will not get burned. Remove and place on a plate. Let the peppers cool a little but while they are still warm remove the skin. Now you are ready to make the sauce.
Slice the garlic cloves thinly. Add the olive oil in a different pan and heat it. Add the garlic and mix for a couple of seconds. Quickly add the tomato sauce and stir well. Lower the heat to medium low and simmer for 1 minute. Add the water, and the salt and pepper and simmer for 4 minutes. It is time to add the vegetables. Add first the eggplants on one side and the zucchini and the peppers on the other sides. Cook for 2 minutes more and remove from the heat. Preheat the oven to 200 Celsius and add the sliced bread to grill it until golden. Remove from the oven. Place on a plate and add on top first some eggplants, then the zucchini, and lastly the a piece of pepper. Drizzle with some tomato sauce and serve! Enjoy!
Start by frying the eggplants on both sides until golden. Remove on a plate and continue with the zucchini again frying both sides until golden and soft. Remove and place on a plate. Lastly add the peppers in the pan and fry until they are brown to black in color and soft. Don't worry they will not get burned. Remove and place on a plate. Let the peppers cool a little but while they are still warm remove the skin. Now you are ready to make the sauce.
Slice the garlic cloves thinly. Add the olive oil in a different pan and heat it. Add the garlic and mix for a couple of seconds. Quickly add the tomato sauce and stir well. Lower the heat to medium low and simmer for 1 minute. Add the water, and the salt and pepper and simmer for 4 minutes. It is time to add the vegetables. Add first the eggplants on one side and the zucchini and the peppers on the other sides. Cook for 2 minutes more and remove from the heat. Preheat the oven to 200 Celsius and add the sliced bread to grill it until golden. Remove from the oven. Place on a plate and add on top first some eggplants, then the zucchini, and lastly the a piece of pepper. Drizzle with some tomato sauce and serve! Enjoy!
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