Ingredients

• eggplants/aubergine - 2
• olive oil - 2 tbsp.
• onion - 1 (diced)
• garlic cloves - 2 (minced)
• red bell pepper - 1 (chopped)
• red chili pepper - 1 (finely chopped)
• lemon juice - 1 tbsp.
• smoked paprika - 1 tsp.
• sweet paprika - 1 tsp.
• chopped tomatoes - 1 can
• tomato puree - 1 tbsp.
• chopped parsley - 2 tbsp.

Preparation Instructions

1. Wash the aubergine and cut them into ¼ inch slices. Season on both sides with salt and put aside for about 20-30 minutes, until it collects water.

2. In a large pot, heat 1 tablespoon of oil and fry the onion for 2 minutes, then add the minced garlic and cook together for another 1-2 minutes.

3. Add the chopped red pepper and finely chopped chili peppers. Fry for about 4 minutes stirring constantly.

4. Dry the aubergines with paper towels and cut into cubes. Add it to the pot and add another 1 tablespoon of oil. Fry for approximately 10 minutes. Mix every now and then.

5. During the frying, add lemon juice, season with both paprika powder and freshly ground black pepper (you do not need to add salt anymore because the aubergine has already absorbed the salt).

6. Add in the chopped tomatoes and tomato concentrate, stir and bring to a boil.

7. Cover and cook for another 15 minutes until the aubergine is soft. If necessary, you can add a few tablespoons of water to reach a desired consistency of the sauce.

8. At the end, add the chopped parsley and check the seasoning for salt.