Eggplant pie for breakfast

For the filling:
3 medium eggplants
1 onion
1/2 red bell pepper
3 medium tomatoes
salt and pepper to taste
vegetable oil

For the dough:
1 cup corn flour
1 and 1/2 cups of water
1 teaspoon salt
1 teaspoon sugar

Wash the vegetables well. Cut the red bell pepper into strips and the onion into quarters.

Peel the eggplant and cut into strips.

Peel the tomatoes and cut them into fine cubes.

Put a couple of tablespoons of vegetable oil in a frying pan and sauté the onion and the red bell pepper. When the onion is translucent, add the chopped tomato.

When the tomatoes release their juices, add the eggplants. Season them to taste with salt and pepper and stir. Simmer for 15 minutes and set aside.

To make the dough, I use corn flour because it is very malleable and allows me to fill pies easily.

Place water in a container. Add sugar, salt and corn flour. Mix well until a homogeneous dough is formed.

Take a portion of the dough and roll it out on a non-stick surface. Stretch until you obtain a dough half a centimeter thick.

Put a little filling on the dough and join both ends to close and form the pie.

You can fry these pies in very hot oil. You can also bake them for 20 minutes at 180ºC.

The delicious thing about these pies is that the corn flour gives them a crunchy outer texture.

This recipe is delicious. These pies are very moist and flavorful filling.

You can try to make this recipe at home using other vegetables, such as chard or spinach.