Summary

Ingredients

• 1 bell pepper (s), red or yellow
• 2 small carrots or 1 large carrot
• 1 large onion (s)
• 2 medium tomato (s)
• 1 medium aubergine (s)
• 5 clove (s) garlic
• 1 tablespoon oil, preferably olive oil
• Salt and pepper

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Instructions

1. Peel the onion and carrots. Core the pepper. Cut everything into cubes. Cut the carrots into slices. Wash, blanch, peel the tomatoes and also cut them into cubes. Peel the garlic cloves and cut into thin slices or cubes, whichever you prefer.
2. Heat the oil in a small saucepan and sweat the onions in it, now add the carrots and peppers and sauté everything a little more. Finally add the tomato cubes and simmer until everything thickens a little. Salt and pepper everything as desired. Then take the pot off the stove and set it aside.
3. Meanwhile, cut the eggplant lengthways once. If you have a large fruit, you can cut it into 3 parts (lengthways!). Bring 0.5 liter - 1 liter of salted water to the boil in a saucepan and cook the aubergine parts in it for about 10-15 minutes. They should be soft, but not completely disintegrated, test the consistency with a fork / toothpick.
4. Take an oven dish and place the aubergines side by side so that the inside is up. Now spread the garlic generously on the aubergine halves and spread the pepper and carrot mixture on top.
5. Fry the dish at 200 ° C in the oven with top / bottom heat on the middle rack as desired. For me it takes about 15-20 minutes. This roasting takes the spiciness of the garlic and combines the flavors in a fantastic way.
6. I took this recipe from my grandma in Bosnia and loved it so much that I just had to share it with you chefs! I wish you every success.