Eggplant and sweet potato vegetable stir-fry

Ingredients for 4 servings:

• 1 eggplant(s)
• 1 tbsp salt
• 1 small can of tomato paste
• 1 handful of green beans
• 1 m.-sized onion(s)
• 1 sweet potato(s)
• 1 zucchini
• e.g. cocktail tomatoes
• 1 tsp, heaped salt
• 1 tsp, crushed paprika powder, sweet
• 1 tsp, leveled garlic powder
• pinch of cayenne pepper
• some chili flakes
• e.g. chives
• e.g. parsley
• e.g. rosemary
• e.g. oregano
• 1 cup of crème fraîche or soy cuisine
• some oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

vegan possible

Quarter the eggplant lengthwise and cut into 0.5-1 cm thick slices. Season with salt and let stand for about half an hour. Then pat off the salt. Slice the onions and fry them in a pan with a little oil. Just before the end of the cooking time, add the trimmed beans. Keep the contents of the pan warm in a saucepan over low heat. Add tomato paste and a little water. Peel the sweet potato, quarter it, and slice it. In the now empty pan, fry it with the eggplant slices for about 3 minutes. Add the spices and, after 3 minutes, add the sweet potatoes to the pan with the onions and beans and mix. Add a little water to ensure the pan does not boil dry. Thinly slice the zucchini and fry them in the oil. Add quartered cherry tomatoes, if desired. Empty the contents of the pan into the pan, add a little water, and add the herbs. Finally, add the crème fraîche or, if you prefer, soy cousine and serve. Mashed potatoes go well with it.