How to make
Salt the peeled and diced eggplants thoroughly and rinse after 20-30 minutes to get rid of the bitterness. Heat the oil in a pot and put the drained eggplants to fry. Then add the chopped peppers, onions and crushed garlic. Stir and let it stew for 3-4 minutes.
Add the peeled and diced tomatoes. Add salt to taste and put the lid on the pot. Reduce the heat and simmer on low heat for about 40 minutes. Then remove the lid and cook without it, until the tomato juice evaporates.
Finally, mix with the sugar, nuts and a few minutes later, remove the Imambayalda from the heat. Serve slightly cooled and topped with plenty of finely chopped parsley.
