Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 70 g veetable oil
- 1 onion (s), chopped
- 300 g tomato (s), peeled and chopped
- 1 zucchini, peeled and finely diced
- 1 bell pepper (s), finely diced
- 3 aubergine (s), peeled and diced
- 4 cloves garlic, finely diced
- 1 teaspoon coriander, ground
- salt
- Coriander green
Print Recipe
Pin Recipe Instructions
- Fry the onion cubes in the hot fat until translucent. Now add the tomatoes and the diced paprika and, five minutes later, the zucchini, the eggplant, the garlic and the coriander and let everything simmer for another five minutes. Stir regularly. Put a lid on and continue cooking on a low flame until the aubergines are soft. Season to taste with salt. Pepper does not normally make it into the dish, but of course you can still add it if you like. Serve with fresh chopped coriander.
- The dish is ideal for preserving.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below