INGREDIENTS
2
large eggplants (about 1 pound each)
salt
2 tbsp
olive oil
1
medium onion, chopped
2
carrots, grated
1
red bell pepper, chopped
3
tomatoes, sliced
1
L/4 cups vegetable stock
1/2 tbsp
red paprika
1/4 tsp
cayenne pepper
1/2 tbsp
garlic powder