Sheep Cheese and Eggplant Pan

Summary

Ingredients

• 1 eggplant (s)
• 1 red pepper (s)
• 1 pickle (s)
• 150 g sheep cheese
• 3 tablespoon olive oil
• 1 can / s tomatoes, chunky
• 2 tablespoon sour cream
• pepper
• Paprika powder
• 2 sprigs thyme

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Instructions

1. Clean and wash the eggplant and cut into pieces 1/2 cm thick. Cut the bell pepper, pickled cucumber and sheep cheese into cubes.
2. Fry the aubergine slices in a pan with hot olive oil, add the diced paprika and sauté. Add the tomato pieces, sour cream, pepper and paprika powder and cook for about 5 minutes. Stirring occasionally. Add the pickled cucumber and sheep`s cheese to the aubergine pan and let it get hot.
3. Sprinkle with thyme leaves and serve.