Summary

Ingredients

• 1 eggplant (s)
• 1 zucchini
• 1 pickle (s)
• 200 g sheep cheese
• 4 tablespoon olive oil
• 150 ml broth
• 1 tablespoon tomato paste
• 4 tablespoon yogurt
• 1 pinch (s) chili powder
• 3 cloves garlic
• 1 medium onion (s)
• 1 pinch (s) basil
• 1 pinch (s) thyme
• 150 ml tomato juice

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Instructions

1. Clean and wash the eggplant, zucchini, sheep`s cheese and pickled cucumber and cut into cubes. Chop the onions and squeeze them with the garlic with a garlic press. Sauté in a pan with the olive oil. Add eggplant, zucchini and sauté for 5 minutes. Season with salt and chilli. Add tomato juice and broth. Let simmer for 10 minutes. Stirring occasionally. Add the sheep`s cheese and pickles and simmer for another 5 minutes.
2. Serve with rice.