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TeriNewman
Lasagnette with aubergine-tomato sauce, capers and ricotta
Pate dish with lasagnette, eggplant, tomato sauce, capers and ricotta.
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Ingredients
Directions
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Cook in a generous pan the lasagne in 2 parts in 8-10 min. Until done. With a slotted spoon, remove from the pan and cut each leaf into 4 ribbons.
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Meanwhile cut the aubergines into cubes. Heat the oil in a frying pan and fry the eggplant over medium to high heat in 10 min. Golden brown.
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Add the tomato sauce and heat for 3 minutes. Season with pepper and salt.
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Mix the lasagnette with the tomato-aubergine sauce and spread over the plates.
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Let the capers drain and spread with the ricotta over the pasta.
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Nutrition
520Calories
Sodium32% DV760mg
Fat34% DV22g
Protein34% DV17g
Carbs19% DV58g
Fiber40% DV10g
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