Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Add the aubergine and tomato cubes, stir in the tomato paste and simmer for about 10 minutes on the lowest level.
5. Wash the herbs, chop them finely and add them to the vegetables, now turn off the stove.
6. We serve pasta or rice as a main course and sprinkle the plate with freshly grated Parmesan.