Put the eggplants directly on the fire on your stove. When the side on the fire has blackened turn, and repeat until the whole eggplant has turned black.Right after removing from the heat, please in a bowl and cover with a lid. Let them rest until they have all cooled to room temperature.
2. Peeling
Once cooled, remove and discard the peel. Cut the ends with a knife.
3. Mashing
Using two forks, shred, and mash the eggplant. The final consistency is a matter of taste, so mash as much or as little as you like. Set aside.
4. Cooking
Heat oil over low heat in a skillet or pan. Cook and stir the onions until they turntranslucent. Add the bell pepper and garlic.Cook and stir for a minute. Add the eggplants, stir, and season with salt and black pepper.
5. Simmer
Mix in the tomato sauce. Cover and simmer over low heat for 7 minutes.Taste and add salt to taste if you find it necessary.
6. Serving
Remove from the heat. Sprinkle with parsley and serve.See serving suggestions above the recipe.