Wash the eggplant, tomatoes, chili pepper, lemon, and garlic. Dice the eggplant into 2 cm cubes.

Dice the 2 tomatoes and finely chop the chili pepper and 2 garlic cloves.

Heat 1 tbsp olive oil in the frying pan over medium heat. Add the diced eggplant.

Cook the eggplant for about 10 minutes until tender and lightly browned. Stir regularly with the wooden spoon.

Add the chopped garlic and chili pepper to the pan. Cook for 1 minute until fragrant.

Add the diced tomatoes and 1 tbsp tomato paste. Stir until the tomato paste coats the vegetables.

Season with 1/4 tsp salt and 1/8 tsp black pepper. Simmer for 8 minutes until the tomatoes soften.

Mix 2 tbsp peanut butter with 1 tbsp plain yogurt in the mixing bowl. Squeeze in the juice from 1/2 lemon.

Stir the peanut-yogurt mixture into the warm eggplant mixture. Cook for 2 minutes until creamy and heated through.

Remove the salad from the heat and serve warm. Accompany it with the bread.