Clean and wash the eggplant and cut into pieces 1/2 cm thick. Cut the bell pepper, pickled cucumber and sheep cheese into cubes.
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.