1.Wash the aubergine and cut them into ¼ inch slices. Season on both sides with salt and put aside for about 20-30 minutes, until the eggplant collects water.
2.In a large pot, heat 1 tbsp. of oil and fry the onion for 2 minutes, then add the minced garlic and cook together for another 1-2 minutes.
3.Add the chopped red pepper and finely chopped chili peppers. Fry for about 4 minutes stirring constantly.
4.Dry the eggplant with paper towels and cut into cubes. Add it to the pot and add another 1 tbsp. of oil. Fry for approx. 10 minutes, in the meantime mix now and then.
5.During the frying, add lemon juice, season with both paprika powder and freshly ground black pepper (you do not need to add salt anymore because the aubergine has already absorbed the salt).
6.Add in the chopped tomatoes and tomato concentrate, stir and bring to a boil.
7.Cover and cook for another 15 minutes until the eggplant is soft. If necessary, you can add a few tablespoons of water to reach a desired consistency of the sauce.
8.At the end, add the chopped parsley and check the seasoning for salt.
9.Serve with rice or pasta

2 eggplants
2 tbsp. olive oil
1 onion, diced
2 garlic cloves, minced
1 red bell pepper, chopped
1 red chili pepper, finely chopped
1 tbsp. lemon juice
1 tsp. smoked paprika
1 tsp. sweet paprika
1 can chopped tomatoes
1 tbsp. tomato puree
2 tbsp. chopped parsley

Serves 4