Spicy Spanish bean stew with bratwurst and eggplant

Name: spicy Spanish bean stew with bratwurst and eggplant
Cook time: 25 min
Total time: 25 min
Yield: 2
Cuisine: Spanish
Ingredients: 1 eggplant; 3 el traditional olive oil; 1 onion; 2 toe garlic; 2 sprig of rosemary; tl smoked paprika; tl chili flakes; 400 g tomato cubes; 2 al andalus pork sausage; 850 g black eyed beans

A bean-eggplant stew with spice. Delicious bratwurst with al-Andalus.

Ingredients

Directions

Wash the aubergine, remove the stem and halve in length. Then cut into slices of ½ cm thick in width.
Heat the oil in a frying pan and fry the aubergine on a high heat for 2 min. Brown. Turn the heat medium and bake for another 5 minutes. Change regularly.
Meanwhile, clean the onion and garlic. Chop the onion and finely chop the garlic. Pick the needles from the rosemary and cut finely.
Add the onion, garlic, rosemary, smoked paprika and chilli flakes to the eggplant and fry for 1 min.
Add the tomatoes and bring to the boil. Let 10 minutes with the lid on the pan on low heat.
Meanwhile, heat the oil in a frying pan and fry the sausages over medium heat in 10 min. Until golden brown and done. Times regularly.
Meanwhile, drain the beans in a colander and rinse under cold running water. Add the last 5 minutes to the oven.
Serve the stew with the sausages.