Eggplant with garlic and paprika dressing

Ingredients for 2 servings:

• 1 bell pepper(s), red or yellow
• 2 small carrots or 1 large carrot
• 1 large onion(s)
• 2 m.-large tomato(s)
• 1 m.-large eggplant(s)
• 5 garlic cloves
• 1 tbsp oil, preferably olive oil
• e.g. salt and pepper

Instructions

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

vegetarian, vegan

Peel the onion and carrots. Deseed the bell pepper. Dice everything. Slice the carrots. Wash, blanch, peel, and dice the tomatoes. Peel the garlic cloves and cut them into thin slices or cubes, whichever you prefer. Heat the oil in a small saucepan and sauté the onions. Now add the carrots and bell peppers and sauté everything briefly. Finally, add the diced tomatoes and simmer until everything thickens slightly. Season with salt and pepper to taste. Remove the pan from the heat and set aside. Meanwhile, cut the eggplants lengthwise. If the eggplants are large, you can also cut them into three pieces (lengthwise!). Bring 0.5 to 1 liter of salted water to a boil in a saucepan and cook the eggplant pieces for about 10 to 15 minutes. They should be soft but not completely fall apart; test the consistency with a fork or toothpick. Take an ovenproof dish and place the eggplants side by side, inner side facing up. Now generously sprinkle the garlic over the eggplant halves and then top with the pepper and carrot mixture. Roast the dish in the oven at 200°C using top/bottom heat on the middle rack. For me, this takes about 15-20 minutes. Roasting takes the heat off the garlic and combines the flavors wonderfully. I brought this recipe back from my grandmother in Bosnia and loved it so much that I just had to share it with you chefs! I wish you the best of luck.