Dice the aubergines and fry them in the butter. After approx. 5 - 6 minutes, turn the temperature down and pour in the cream. Simmer for another 3 minutes and then season. I take salt and pepper and a teaspoon of powdered vegetable stock. Finally, distribute the previously diced mozzarella in the pan, turn off the stove, put the lid on and let the mozzarella melt with the residual heat.
Goes very well with beef or chicken as a side dish. But also with fish or completely vegetarian, e.g., to potatoes.
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