If you love letcho, the beloved Eastern European simmered sweet pepper dish similar to ratatouille, you’ll want to give this Eggplant Letcho variation a try. Nary a pepper in sight, but it’s full of flavor from the onions and eggplant. Serve with rice or sausage.
Prepare the Eggplant Letcho
1. Sauté onion in oil until transparent. Add eggplant, tomato, and salt.
2. Simmer for 45 minutes.
3. Stir eggs into vegetables and simmer for two minutes or until set.
Omit eggs and add shredded cheese. Simmer for two minutes or until melted.