1 onion
2 eggplants
3 red bell pepper
3.38 ounces oil
1.69 ounces tomato sauce (extract the tomato juice from it)
salt
black pepper
Mamaliga:
3.53 ounces polenta (corn grits)
10.14 ounces water
1.76 ounces butter
Garlic emulsion:
1 onion
5 garlic cloves
3.53 ounces butter
2 tsp lemon juice
salt
Garnish:
3.53 ounces feta cheese
Cut the peppers into halves and remove the seeds. Bake the peppers in the oven, 180⁰C for 40 minutes, until the skin is burned black. Put the peppers in a bowl, cover with film and let them cool before peeling off the skin. Cut the carrots in thin stripes. Dice the aubergines and onion. Sauté the onion in oil, then add the carrots, aubergines, salt and pepper. Cook on low heat until the vegetables are soft. Add the pepper to the stew and cook for a few minutes. Add the tomato juice and turn off the heat.
Mamaliga: Bring the water to a boil then add the polenta flour little by little. Stir constantly for about 10-15 minutes. Add the butter, stir well and leave on the stove. Garlic sauce: Chop the onion and finely chop or mince the garlic. Sauté the onion in butter until soft. Add the garlic and let cool. Put the fried onions into a blender and mix until smooth in texture. Serve the Mamaliga with Guvech, garlic sauce and bites of feta cheese.