Another ancestral and picturesque dish that has come to us full of a genuine flavor and tradition with beautiful monochrome. Small eggplants participate to which you have to leave some tail, beans, garlic, tomatoes, onion, peppers, peppermint and sweet paprika. Dense dish was much appreciated by the many travelers who broke through our geography stopping at inns and post houses, and that served to regain strength and continue the journey. Behind this plate is the picturesque Andujar that the writings of numerous visitors have left us.
1 kilo of small eggplants with tail
1/2 kilo of beans
4 cloves of garlic
1 medium onion
3 green peppers
1 tablespoon of peppermint
1 tablespoon sweet paprika
To prepare them you have to wash the beans leaving them in water for half an hour, meanwhile the onion, garlic and tomato are chopped, and in a pan with a little bit of virgin olive oil, a stir-fry is made, adding when the beans, letting it boil until everything is almost tender, finally adding the split eggplants, and let it boil again until they are ready, pouring the peppermint a little before, if it is dry well ground and if it is fresh well chopped.