Sharp Pan

by Editorial Staff

Summary

Prep Time	20 mins
Cook Time	25 mins
Total Time	45 mins
Course	Side Dish
Cuisine	European
Servings (Default: 1)

Ingredients

Oil to taste
1 eggplant (s), approx. 350-400 g
4 pointed peppers, Sivri variety
1 pointed pepper, red
1 handful parsley (cut and measured)
salt and pepper
2 shots plant milk (plant drink) (almond milk etc.), optional

Instructions

Wash the aubergine, peel lengthways into strips and cut into cubes. Wash the Sivri and cut into fine rings with the seeds, discard the stem end. Wash and core the peppers and cut into small cubes. Wash and finely chop the parsley.
In a pan that fits a lid, heat the oil (the amount is up to you) and fry the aubergine cubes, first open and then put the lid on. When the aubergines are half done, add the peppers, stir and sauté closed over reduced heat. Stir every now and then.
Salt and pepper to taste, add a little liquid if it gets too dry. Mix in the parsley and steam until it is firm to the bite.
Season to taste, if it is too hot, pour in some vegetable milk and let it boil down for a few minutes (it was the case with me!).
The crowd, a large deep plate, was a main course for me. As a side dish, it may be enough for 2 people

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.