Fry the whole garlic cloves a bit until they are brown.
Add freshly ground pepper and the sweet red paprika.
Mix well among each other.
Cook the eggplant in boiling water.
Add a bay leaf and a cubit to the mixture in the pan.
Then add a little vinegar and oregano.
Let them simmer, care that the aubergines do not break.
They can be kept in the sauce for an indefinite period.
Serve cold.
0 servings