Cut the eggplant into 4 long pieces and then slice into 6 mm thick pieces. Shred the onion semi-finely and then fry it gently so that it does not burn in a little vegetable oil. Put in the spice mix of chili puree. Pour on crushed whole and sliced ​​tomatoes and put in the aubergine, shredded paprika and other ingredients. Let simmer for about 20 minutes. Dilute with water until a good, moderately hard consistency (Not overcooked). 

Bring forward

1. 2 pcs. medium large onions.

2. 1 pc. medium large aubergine.

3. 1 tablespoon Strong paprika puree.

4. 1 tbsp Tomato puree.

5. Spices. Oregano, Thyme, Rosemary, salt (Himalayan type). approx. 1-3 spice measures of each or to taste.

6. 1-2 dl Water.

Spice mix

Mix in a glass with about 1/2 dl water in strong paprika puree, tomato puree and the spices. Then pour into the mixture.

(If you want about 1 spice measure of smoked chili powder).

Note! If you don't like strong food, remove the strong ones and replace them with just tomato puree.

Served with, for example, boiled potatoes, rice, bulgur, pasta, a dollop of yogurt or filet.

Bon Appétit!