Feta cheese and eggplant pan

Ingredients for 3 servings:

• 1 eggplant(s)
• 1 bell pepper(s), red
• 1 gherkin(s)
• 150 g sheep’s cheese
• 3 tbsp olive oil
• 1 can/n tomatoes, chopped
• 2 tbsp sour cream
• pepper
• Paprika powder
• 2 sprig(s) thyme, the leaves thereof

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Clean and wash the eggplant and cut into 1/2 cm thick pieces. Dice the bell pepper, gherkin, and feta cheese. Brown the eggplant slices in a pan with hot olive oil, add the diced bell pepper, and sauté. Add the tomato pieces, sour cream, pepper, and paprika and cook for about 5 minutes. Stir occasionally. Add the gherkin and feta cheese to the eggplant pan and heat through. Sprinkle with thyme leaves and serve. Approx. 259 kcal per serving.