Letcho

For the letcho, first sauté the chopped onion in the oil. Add the diced eggplant, bell bell pepper, carrot and tomato. Let it boil down for about 10 minutes.

Then add the strained tomatoes. Season with salt and pepper and add a teaspoon of sugar.

Cook on low heat for about 1 1/2 hours. Serve with garnish of choice.

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