Summary

Ingredients

• 2 eggplant (s)
• 1 onion (s), red
• 1 chilli pepper (s)
• salt
• 4 tablespoon olive oil
• 3 clove (s) garlic
• 3 tomato (s)
• 1 lemon (s), add the juice from it
• 1 teaspoon paprika powder, hot
• 1 teaspoon cumin
• possibly vinegar (wine vinegar)
• possibly sheep`s cheese or mozzarella, diced
• 1 bunch parsley, smooth
• possibly basil

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Instructions

1. Dice eggplant, garlic, onions and chilli (diced) with salt and olive oil in a large baking dish, place in the oven at 200 ° C for approx. 30 minutes, stir twice in between.
2. In the meantime, dice the tomatoes, mix with the lemon juice, paprika, cumin (caution, not everyone`s taste, first dose carefully) possibly some wine vinegar and finely chopped parsley, if you want, you can add some diced sheep cheese or mozzarella and finely chopped basil. Mix the aubergines with the tomatoes and let them steep.
3. Note: I brought aglio-olio spice with me from my vacation in Tuscany, which I usually use instead of chili because it allows me to dose the heat very well. But chillies are also delicious, at least for us.