Cold Frittata Country Style
|Eggplant||1 Small, peeled and cut into slices 1/2 inch thick|
|Artichokes||3 , outer leaves discarded, sliced into water acidulated with fresh lemon juice|
|Fresh lemon juice||1 Teaspoon (For Acidulating The Artichokes)|
|Olive oil||1⁄2 Cup (8 tbs)|
|Green peppers||2 , broiled until the skin blackens and blisters, peeled, seeded and cut into thin strips|
1.Add a sprinkling of salt to eggplant slices and leave them for an hour in a colander.
2.Once done, strain and wipe the eggplants.
3.Dry the artichokes using absorbent sheet.
4.In a skillet, heat half the oil and once hot, add artichokes and egg plants to it.
5.Put the lid on and cook the vegetables on low flame for 30 minutes or until soft.
6.Put a little amount of water if needed.
7.Meanwhile, whisk eggs in a bowl and add a sprinkling of salt and pepper.
8.Take the artichokes out and put them on the absorbent sheet.
9.Once dry, cut them in small pieces and add them to eggs along with pepper.
10.Combine well by mixing.
11.Take a 10 inch skillet, put the remaining oil and heat it.
12.Put the egg mixture in it and cook until the eggs set.
13.Serve the frittata after slicing in wedges.