Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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!).
5. The crowd, a large deep plate, was a main course for me. As a side dish, it may be enough for 2 people