Eggplant and zucchini in garlic-chili oil

Ingredients for 2 servings:

• 1 large eggplant(s)
• 1 large zucchini
• 1 red chili pepper(s)
• 2 garlic cloves
• 70 ml vegetable stock
• some sea salt and pepper, from the mill
• n. B. Oil
• possibly parsley

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

perfect on bread

Cut the eggplant and zucchini into thin slices and fry in a pan with the oil until golden brown. Add a little more oil every now and then if necessary. Halve the chili pepper, remove the seeds, and chop finely. Chop the garlic as well. Remove the fried vegetables from the pan and place them in a bowl. Add a little more oil to the pan and fry the garlic and chili flakes briefly. They shouldn’t brown. Deglaze with the vegetable stock. Pour the garlic and chili mixture over the zucchini and eggplant slices. Season with salt and pepper, stir well, and cover with aluminum foil to stand for about 15 minutes. Finely chop the parsley and sprinkle over the top. This dish goes perfectly with fresh baguette, toasted brown bread, or sour cream.