Pointed pepper with aubergine

Name: pointed pepper with aubergine
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 bags sweet pointed pepper a 2 pieces; 5 el olive oil; 1 onion in half rings; 1 eggplant in cubes; 1 tl dried oregano; 1 tin can tomato paste 70 g

A tasty recipe. The vegetarian side dish contains the following ingredients: sweet pointed pepper (a 2 pieces), olive oil, onion (in half rings), aubergine (diced), dried oregano and tomato puree (70 g).

Ingredients

Directions

Remove the green stem of the pointed peppers. Carefully cut out the seed lists with a pointed knife; keep the peppers whole. Cut the peppers into rings.
Heat 2 tbsp oil in a frying pan and fry the onion for 2 min. Add the rest of the oil and then the pepper, eggplant and oregano. Bake for 2 minutes on a high heat. Add the tomato paste and 50 ml water and leave to cook for 10 minutes with the lid on the pan. Season with salt and pepper. Tasty with a meatball.