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Eggplant and fennel pan

updated

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Ingredients for 2 servings:

  • 1 eggplant(s), diced
  • 1 fennel, shredded
  • 1 onion(s), diced
  • 1 red bell pepper(s), finely chopped
  • 1 garlic clove(s)
  • 100 g ham, diced
  • turmeric
  • salt and pepper
  • chili powder
  • 1 jar water
  • 2 tbsp sour cream
  • some tomato paste or ketchup
  • oil
  • possibly flour, oat flakes or semolina

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

à la Tamino

Brown the diced ham with the onions and finely chopped fennel in a little oil. Shortly afterward, add the finely chopped bell pepper and diced eggplant and fry with the spices and garlic until translucent. Add the water and sour cream and simmer until the vegetables have a pleasant bite. If you like, you can thicken the sauce with a little flour, oatmeal, or semolina. The ham is optional. The turmeric and tomato paste are mainly for color.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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