Turkish Eggplant (Aubergine) Casserole - cooking recipe

Ingredients

1 kg eggplant
2 medium onions, diced
3 large green bell peppers, diced
2 garlic cloves, diced
5 large tomatoes, grated
4 tablespoons extra virgin olive oil
2 teaspoons ground thyme
salt and pepper

Preparation

Wash and peel eggplants, leaving some skin on, and cut into 1 cm cubes.
Heat oil in a cooking pan.
Add eggplant, onion, pepper and garlic and saute for 10 minutes.
Add tomatoes and simmer for about 15 minutes.
Add thyme and season with salt and pepper.
Simmer for a further 5 minutes.
Serve over Turkish Pilav.