Nonna K.

  2   medium   eggplants, peeled and cubed (1” cubes) 3   red peppers, chopped (green peppers are fine as well) (green peppers are fine as well) 3   tomatoes, chopped 4   cloves   garlic, minced 1 1/2   tsp   cumin 1 1/2   tsp   smoked paprika 1   tsp   salt (add more if needed) 1/4   cup   extra virgin olive oil 1/2   bunch   cilantro, stems removed and chopped Add all ingredients except for cilantro to a large skillet or Dutch oven with a cover. Mix everything with a large spoon. Cook on medium heat covered for about 20 minutes or until all ingredients are soft, stirring every few minutes. Remove cover and stir in cilantro. Cook for a few more minutes uncovered.

  4   red peppers 4   yellow peppers 1/4   cup   fresh basil, chopped 2   cloves   garlic, minced 20   Greek olives, pitted and finely chopped 1/2   cup   extra virgin olive oil 2   tsp   balsamic vinegar Salt and pepper, to taste Preheat oven to 350 degrees. Line a baking pan with aluminum foil. Place peppers in the pan and bake at 350 degrees for 30 minutes. Remove from oven and let cool. Use your fingers to remove any skin that comes off easily. Slice peppers and place in a bowl. Add remaining ingredients. Mix well and serve.