Summary
| Prep Time | 25 mins |
| Cook Time | 20 mins |
| Total Time | 45 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 3 eggplant (s)
- 1 zucchini
- 1 onion (s)
- 4 tomato (s)
- 1 pointed pepper, green, on request
- 2 cloves garlic)
- 1 tablespoon tomato paste
- 2 tablespoons oil
- a bit salt
- some paprika, hot
- some vegetable broth, powder
Print Recipe
Pin Recipe Instructions
- Wash the aubergines and zucchini, peel them, dice them into smaller pieces and let them stand in salted water.
- Fry the onions in the pan with 2 tablespoons of oil until golden brown. Then add the eggplant and zucchini and let them cook in their own juice. After the aubergines and zucchini have cooked through, add the tomatoes, pointed peppers, the very finely chopped or squeezed garlic, the tomato paste and all the remaining spices and let the cooking continue.
- Usually the starter is served cold, but it also tastes very good warm. If desired, you can serve the whole thing with a yogurt sauce by adding garlic and salt to the yogurt.
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