5-6 large peppers (green and red - of your choice)
1 small eggplant
250 ml milk
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Chop cut into small pieces. Peel eggplant, cut into cubes and leave for about 30 minutes in salted water. Peppers cut into medium sized pieces. Tomatoes, peel them and cut into cubes. Stew onion in pan about 5 minutes and add the peppers. Once the peppers are soft, add the eggplant them. Stew for about 5 minutes and add tomatoes. Salting to taste. After 10 minutes add the milk (you can use and more - optional) and the dish is ready.