Summary

Ingredients

• 700 g auberine (s), cut into cubes
• 250 g rocket
• 1 small chilli pepper (s), cut into thin strips
• 2 cloves garlic
• 1 teaspoon tomato paste
• 2 tablespoon olive oil
• 200 ml vegetable broth, strong
• 4 sprigs rosemary, finely chopped
• some salt and pepper from the mill

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Instructions

1. Cut the aubergines into approx. 1 - 2 cm cubes. Toast the tomato puree in a frying pan in the oil. Add the aubergine cubes, squeeze the garlic, add the chopped rosemary and chilli strips and fry everything vigorously.
2. Deglaze with the broth and simmer on a low heat for about 5 minutes. Add the rocket and cook covered for about 2 minutes.
3. Season the vegetables with salt and pepper. At the end, drizzle a few drops of olive oil over it.