Ingredients
4 ripe tomatoes peeled and diced
2 teaspoons minced garlic
2 teaspoons minced ginger
1 jalapeño or favorite hot pepper, diced 1 small onion diced
2 cups diced green bell pepper Olive oil
Salt and pepper
Rice (optional)
Preparation
Add oil about an 1/2 inch up in a round deep
skillet over medium high heat. Add tomatoes and and half teaspoon of salt. Cook for 5 minutes stirring constantly. Add remaining ingredients and cook over medium heat for 7 to 10 minutes until eggplant is tender. Salt and pepper to taste. (Tastes great served over rice.)
