Romanian cuisine: eggplant with olives

                  Ingredients:

• 3 eggplant right (about 1 kg)
• 2 onions
• 30 olive
• 5 red
• 1 bay leaf
• 1 bell pepper
• 80 ml ​​of oil
• 1 bunch fresh parsley
• salt and pepper to taste

                    Method:

Wash eggplant, peel and then cut them in half lengthwise. Each half is cut into strips in the form of rods.Places them in a bowl, sprinkle a teaspoon of salt and let them 25-30 min the salt to extract bitter juices. Then rinse with cold water and squeeze.
In a pan put oil, chopped onion, salt, bay leaf, mingle and leave to cook for 2-3 min.
Add the thinly sliced ​​peppers, stir and after 1 min add the eggplant. Let boil braised (covered), stirring occasionally then add the olives, tomatoes 50 ml hot water and cut into thick slices.
Insert pan in the oven and leave about 20 min. Add the chopped parsley, salt and pepper to taste.