Bacon steaks with eggplant and pointed pepper

Cut the caps of the peppers and remove the seeds.

Cut the peppers into thin rings and mix them in a bowl with vinegar, 1 tablespoon of olive oil and some salt and pepper.

Rub the bacon patties with salt, freshly ground black pepper, 1 tablespoon balsamic vinegar and 1 tablespoon of olive oil.

Roast the bacon patties in a hot frying pan in 8-10 minutes until crispy brown and done.

Cut the aubergine lengthwise into 6 slices, brush them thinly with olive oil and roast them in a hot grill pan for 4-6 minutes until softened and browned.

Beat in a bowl 1 tablespoon of balsamic vinegar with 2 tablespoons of olive oil and honey into a dressing.

Serve the roasted aubergines and bacon patties on a plate.

Sprinkle the sauce over it and garnish with arugula and pepper salad.

Menu suggestion for: tomato salad with small pieces of feta and a chopped onion.

Na: tropical fruit salad with a roll of vanilla ice cream and lemon cut.