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JPRESTON
Bean stew with zucchini, eggplant and sausages
Stew with zucchini, eggplant, red onion, vine tomatoes, bratwurst, borlotti beans, cannellini beans and thyme.
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Ingredients
Directions
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Cut the zucchini and eggplant into cubes of 1½ cm (brunoise). Cut the onions into half rings, the tomatoes into cubes and the sausages with a sharp knife into slices of 2 cm thick.
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Rinse the beans in a colander under cold running water and allow to drain well. Remove the leaves from the sprigs of thyme.
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Heat the olive oil in a frying pan and fry the sausage and onion over medium heat for 4 min. Add the zucchini and eggplant and cook for 4 min.
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Add the tomatoes, thyme and beans and simmer for 10 minutes on low heat. Season with pepper and salt.
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Nutrition
420Calories
Sodium17% DV400mg
Fat34% DV22g
Protein50% DV25g
Carbs9% DV26g
Fiber40% DV10g
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