Ingredients
- 4 green bell peppers
- 4 tomatoes
- 4 zucchini
- 2 eggplants
- 2 garlic (cloves)
- 1/2 spanish onion
- 6 gr sweet pepper (red)
- 3 gr italian parsley
- 2 slices peppers (hot red)
Seed & core the peppers. Cut peppers, tomatoes & onions into cubes. Cut eggplants & zucchini into 1 cm cubes. Wash, drain & saute in 6 tb olive oil along with the garlic, sweet pepper, salt & black pepper, until slightly softened. Add green peppers & onion & a little more oil if necesary & stir & cook over a low heat until the vegetables are tender but crisp. Add tomatoes hot peppers, toss once & remove pan from heat. Let cool. Sprinkle with olive oil & lemon juice & pile high on the lettuce leaves. Sprinkle each portion with parsley & serve.