Eggplant Stew Pan with Feta
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 eggplant (s)
- 1 red pepper (s)
- 3 small pickles
- 150 g feta cheese
- 2 tablespoon olive oil
- 1 packet tomato sauce, with garlic or arrabbiata
- 2 tablespoon yogurt
- 3 tablespoon tomato peppers, pickled, from the glass
- salt and pepper
- Paprika powder
- thyme
- Water or red wine
Print Recipe
Pin Recipe Instructions
- Clean the aubergines and cut into slices, halve or quarter them. Wash and core the peppers. Cut the pepper and pickles into cubes, as well as the feta.
- Heat the olive oil in a saucepan and briefly fry the aubergines in it. Add the peppers and cook with them. Deglaze with water or red wine. Stew for about 5 minutes. Add tomato sauce, pepper, salt, tomato paprika and paprika powder and sauté for another 5 minutes, stirring occasionally. Then add the feta, the pickles and the yoghurt and let it get hot. Add the thyme just before serving.
- Serve with bread or rice.
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