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.
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