Ingredients

1 small cabbage, minced

2 medium eggplants, cubed

2 large red peppers, sliced into little strips

4 tablespoons extra virgin olive oil

1 large sweet onion, sliced garlic,

salt and pepper

bean sprouts (optional)

Preparation

  1. Heat the extra-virgin olive oil in a large deep skillet on medium heat.
  2. Add onions, peppers and sauté until soft.
  3. Add eggplant and cook on medium for 5 minutes. 4. Add the chopped cabbage gradually. The cabbage will cook down and open space up for more.
  4. Add seasoning to taste and stir until all cabbage is cooked down, After about 20-25 minutes the mixture should be soft.