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T. Robert Bruse
Pointed pepper with aubergine
A tasty recipe. The vegetarian side dish contains the following ingredients: sweet pointed pepper (a 2 pieces), olive oil, onion (in half rings), aubergine (diced), dried oregano and tomato puree (70 g).
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Ingredients
Directions
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Remove the green stem of the pointed peppers. Carefully cut out the seed lists with a pointed knife; keep the peppers whole. Cut the peppers into rings.
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Heat 2 tbsp oil in a frying pan and fry the onion for 2 min. Add the rest of the oil and then the pepper, eggplant and oregano. Bake for 2 minutes on a high heat. Add the tomato paste and 50 ml water and leave to cook for 10 minutes with the lid on the pan. Season with salt and pepper. Tasty with a meatball.
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Nutrition
235Calories
Sodium3% DV65mg
Fat29% DV19g
Protein6% DV3g
Carbs5% DV14g
Fiber12% DV3g
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