Spanish meatballs with peppers and bread

Name: spanish meatballs with peppers and bread
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 2 toe garlic; 5 el sunflower oil; 2 tl paprika; 12 beef meatballs; 1 eggplant; 2 sweet pointed pepper; 400 g peeled canned tomatoes; 4 multigrain bread rolls; 15 g fresh flat parsley

Spicy meatballs with garlic, paprika, pointed peppers, tomatoes and parsley

Ingredients

Kitchen Stuff

1 grill pan

Directions

Slice the garlic. Heat the oil in a frying pan and fry the garlic and paprika for 1 min.
Add the meatballs and bake brown in 5 min. Remove from the pan, but leave the shortening behind.
Meanwhile cut the aubergine into cubes of 1 x 1 cm (brunoise).
Cut the bell of the peppers, remove the seeds and cut the flesh into thin rings.
Fry the aubergine and paprika for 4 minutes in the remaining shortening. Change regularly.
Add the tomatoes and crush with the back of a wooden spoon.
Add the meatballs, put the lid on the pan and simmer for 10 minutes on low heat.
Meanwhile cut the pistolets in half lengthwise.
Brush both sides with oil. Heat the grill pan and grill the pistolets in two parts for 5 minutes. Turn halfway.
Slice the parsley and sprinkle over the meatballs and stewed peppers. Serve with the grilled pistolets.