Alboronia

Ingredients:

250 grams (1/2 lb.) onions
750 grams (1 1/2 lbs.) eggplant (aubergines)
250 grams (½ lb.) zucchini (courgettes)
3 green peppers
500 grams (1 pound) tomatoes
1 teaspoon of ground allspice
2 1/2 tablespoons of olive oil
1 tablespoon of flour
Pepper and salt
1 cup water

Preparation:

The eggplant and zucchini are cut into cubes. The green pepper, tomatoes and onions are finely chopped.

The oil is heated in a deep frying pan and the chopped onion is added. As soon as it is golden, add the eggplant, squash, peppers, and, lastly, the tomatoes. Cover and let cook for a while, then put in the allspice, the flour and a little pepper. A cup of water can be added, and salt is added to taste. Let it all cook slowly until the dish sits in its own sauce. Serves six.

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