Spicy Eggplant Pan
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 large eggplant (s)
- 3 large tomato (s), (vine tomatoes)
- 1 bunch spring onion (s)
- 3 tablespoon ham, diced
- 4 cloves garlic
- 1 chilli pepper (s), fresh red (pitted)
- 1 tablespoon olive oil
- 100 ml vegetable stock
- 3 tablespoon tomato paste
- 1 bunch herbs, Italian
- 3 tablespoon parmesan, grated
Print Recipe
Pin Recipe Instructions
- Wash the aubergine, remove the stalk and cut into bite-sized cubes. Pour boiling water over the tomatoes, peel off the peel, remove the roots of the stems and cut into cubes as well.
- Wash the spring onions and cut the leek into fine rings. Peel and finely dice the garlic. Core the chilli pepper and cut into fine strips.
- Heat the olive oil in a pan. Fry the onion and leek rings, garlic, chilli pepper and diced ham in it. Then add the vegetable stock.
- Add the aubergine and tomato cubes, stir in the tomato paste and simmer for about 10 minutes on the lowest level.
- Wash the herbs, chop them finely and add them to the vegetables, now turn off the stove.
- We serve pasta or rice as a main course and sprinkle the plate with freshly grated Parmesan.
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