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Sliceofsouthern
Italian stew with eggplant
Potatoes, tomato paste, eggplants, Tuscan sausages, onion and mozzarella in an Italian stew.
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Ingredients
Directions
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Cut the aubergines into cubes of about 1 cm. Cut the onion into half rings and the mozzarella into cubes.
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Sprinkle the aubergine generously with salt and let the moisture drain in a sieve in about 15 minutes.
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Meanwhile, peel the potatoes and boil them in water with a little salt in about 20 minutes until done.
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In the meantime, heat the oil in a frying pan and fry the sausages in approx. 10 min. Brown and done. Take them out of the pan and keep warm under aluminum foil.
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Dab the eggplant dry. Add the oil to the shortening of the sausages and fry the eggplant in the same frying pan for about 10 minutes.
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In the meantime, heat the oil in a large pan and fry the onion for about 5 minutes. Add the tomato paste and cook for 2 minutes.
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Add the potatoes and puree with the puree mash. Scoop the aubergine and the mozzarella through. Season with salt and pepper.
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Serve the stew with the sausages.
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Nutrition
675Calories
Sodium34% DV810mg
Fat58% DV38g
Protein58% DV29g
Carbs17% DV52g
Fiber32% DV8g
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