Summary

Ingredients

• 1 medium aubergine (s)
• 1 small onion (s), mild
• 1 medium carrot (s)
• 2 red pepper (s)
• 1 small Can (s) corn kernels
• 3 clove (s) garlic
• 1 can tomatoes, chunky, approx. 400 g
• 1 packet strips meat, vegetarian
• 200 g Kritharaki (noodles in rice form)
• 200 g sheep cheese
• 2 tablespoon gyros spice
• oil for frying
• salt and pepper
• 2 tablespoon Brandy 103 or Metaxa
• 2 tablespoon parmesan, grated
• some vegetable stock powder
• some sugar
• 2 tablespoon heavy cream

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Instructions

1. Cut the aubergine into thin slices and sprinkle with salt. Let the slices stand for at least 15 minutes, then rinse and pat dry.
2. Peel the garlic and press it through the garlic press. Heat enough oil in a pan and fry the aubergines until soft. Gradually add the pressed garlic to the frying oil and pepper and salt the aubergines. Remove from the pan and drain on a plate with a paper towel and set aside.
3. Cut the onion into small pieces and thinly slice the carrot. Remove the core from the peppers and cut into bite-sized pieces. Drain the corn.
4. Add 3 liters of water and cook the pasta for 15-16 minutes. When the cooking time is over, drain the pasta and rinse with cold water, set aside.
5. Now first sweat the onions in the remaining oil, then add the remaining vegetables and fry them until they are hot. As soon as the vegetables are a little soft, also fry the vegetarian strips in the pan and mix with the vegetables. Deglaze with brandy or metaxa and add the chopped tomatoes. Season to taste with gyros spice, pepper, salt, sugar and a little vegetable stock. Add the pasta and mix. Crumble the sheep`s cheese and add it as well. Refine with cream and now add the fried eggplant slices. Season again to taste and let it steep for about 15 minutes with the lid closed over a low flame. Quietly switch off the stove after 10 minutes.
6. Let the dish rest. Arrange on the plate and sprinkle with grated parmesan.