Berenjenas De Almagro [Aubergines From Almagro]

1. 1

   Slightly fry the whole garlic cloves in a pan with the olive oil until brown. Add the fresh ground pepper and the sweet red pepper so they are mixed with the olive oil.

2. 2

   Then, cook the aubergines in boiling water, adding the contents of the pan, one laurel leaf, a tablespoons of vinegar and a little wild marjoram. Let them boil gently, taking care that the aubergines do not break. They can be kept in this sauce indefinitely. Serve cold.

* Per serving · 4 servings · Values may vary.