Aubergine-pepper pan

Name: Aubergine-pepper pan
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 3 Aubergines (approx. 700 g); 2 colourful peppers; 3 Garlic cloves; 2 Tomatoes; 3 Spring onions; 150 g Sheep's cheese; 3 Stem(s) Thyme; 7 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 ml Vegetable broth (instant); 7-10 Tbsp Pepperoni and rosemary

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

3 Aubergines (approx. 700 g)
2 colourful peppers
3 Garlic cloves
2 Tomatoes
3 Spring onions
150 g Sheep's cheese
3 Stem(s) Thyme
7 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 ml Vegetable broth (instant)
7-10 Tbsp Pepperoni and rosemary

Directions

1
Clean, wash and chop the aubergines and peppers. Peel garlic, press through a garlic press. Clean, wash, quarter and seed the tomatoes. Cut the flesh into small cubes.
2
Clean, wash and cut the spring onions into rings. Dice sheep's cheese. Wash and chop the thyme. Fry the aubergines in 5 tablespoons of hot olive oil, turning, for about 5 minutes, remove. Add 2 tablespoons of olive oil to the frying fat.
3
Sauté the garlic and paprika in it. Add aubergines again. Season with salt and pepper. Deglaze with broth, bring to the boil briefly. Add tomatoes, spring onions and thyme. Season again with salt and pepper.
4
Carefully fold in the feta cheese. Serve garnished with pepperoni and rosemary.