Braised pigeons with stewed aubergines

Ingredients for Braised pigeons with stewed aubergines

Instructions for Braised pigeons with stewed aubergines

To prepare the Braised pigeons with stewed aubergines recipe, please follow these instructions:

Clean the vegetables and make the pigeons. Melt spoon into a saucepan. Thoroughly rub the pigeons into the pan, then pick them up and keep them warm. Stir the vegetables in the grease until they are golden.

Put the pigeons back in the pan and flamber with the cognac. Season with salt and pepper and put the timiankvist in. The beer is coming by. Let the simmer simmer under cover for 45 minutes.

Aubergines: halve the aubergines alongside and sprinkle with olive oil. Bake them for 25 minutes in a 200 degree hot oven. Scrape the meatloaf, blend it with salt, pepper and a little olive oil.

Clean the remaining vegetables and free the tomatoes and peppers for kernels. Cut the vegetables incl. Garlic in small tern and saute them do not know too much heat in olive oil. Sprinkle thyme leaves. Season with salt and pepper.

Let the vegetable mix simmer for about 30 minutes until the mass has fallen. Stir the vegetable mixture and the eggplant thoroughly together and warm through.