Summary

Ingredients

• 800 g auberine (s)
• 2 large bell peppers, yellow and red
• 1 kg tomato (s), fresh, alternatively 800 ml ready-made tomato puree
• 1 small Can (s) chickpeas, drained weight 260 g
• 2 large onions
• 3 cloves garlic
• 4 tablespoon olive oil, virgin
• 1 cm chilli pepper (s), fresh
• some herb salt
• Pepper, fresh from the mill
• some basil leaves, for garnish

Print Recipe Pin Recipe

Instructions

1. Put canned chickpeas in a colander, rinse with water and set aside. Cut off the stem end of the aubergines and cut them into cubes. Remove the peppers from the light partitions and the seeds, also dice. Peel the onion and garlic. Roughly dice the onion and finely dice the garlic. Remove the seeds from the chilli pepper and dice very finely. Cut out the stem of the tomatoes, then cut in half and put in a blender and process into a puree.
2. Heat the olive oil in a saucepan, add onions, garlic, aubergines and chilli and let simmer. Then add the tomato puree and some herb salt. Bring to the boil, reduce the heat and cook for about 10 minutes, only then add the diced paprika and the chickpeas and cook for another 5 - 6 minutes. I like to eat the peppers when they are still bite. If you don`t like that, add the peppers earlier. Season to taste with herb salt and pepper. Garnish the plates / bowls with finely chopped basil leaves.