Side Dishes

Eggplants – Tomatoes – Peppers – Vegetables

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Side Dish
Cuisine European
Servings (Default: 2)

Ingredients

  • 1 onion (s)
  • 3 cloves garlic
  • 3 tablespoon tomato paste
  • 1 eggplant (s)
  • 2 tablespoon olive oil
  • 1 red pepper (s)
  • 5 tomato (s)
  • 200 ml vegetable stock
  • oregano
  • salt and pepper
  • sugar
Eggplants – Tomatoes – Peppers – Vegetables
Eggplants – Tomatoes – Peppers – Vegetables

Instructions

  1. Cut the aubergine into slices, add a little salt and fry brown on both sides in olive oil. Remove from the pan and drain on kitchen paper.
  2. Dice the onion, squeeze the garlic and fry it in the pan in olive oil, add the tomato paste, then the diced peppers and the diced tomatoes. Pour in the vegetable stock, simmer for 10 minutes, add the fried aubergine slices, season everything well with the spices.
Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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