Squid Stew in Roasted Eggplant
- 2 cans of Comur squid stew
- 1 eggplant per person
- 1 green pepper
- 1 red pepper
- 2 ripe tomatoes
- 2 orange colour sweet potatoes
- 1 white onion
Dice the onion and peppers and sauté them in olive oil until soft, refreshing with a little white wine.
Dice the sweet potato and bake it; bake the eggplants with a drizzle of olive oil in the oven at 160°C (325°F, Gas Mark 3), for 10 minutes.
Heat the can of squid stew.
Place the sautéed peppers and onion and the sweet potato inside the eggplant and top with the very hot Comur squid stew.
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