Wash and dry the eggplants. Roast them on the barbecue or in the oven and peel them off. Slice the insides of the eggplants in finger lengths. Peel and dice the tomatoes as well. After removing the seeds from the peppers, finely chop them. Chop the garlic finely.
Chop the onions and fry them in oil. Add the tomatoes to the onion and continue frying. Add the peppers and continue frying. After frying for a few minutes, add the eggplant, salt and sugar to the other ingredients.
Add the finely chopped garlic to the other vegetables. Finally, add 1 tea glass of water and cook until the eggplants absorb the water. Finely chop the parsley. Sprinkle over the eggplants. Roasted eggplant kebab is ready to serve, bon appetit.
1 capsicum pepper
2 green peppers
Half a teaspoon of olive oil
2 sugar cubes
2 cloves of garlic