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SARAHGRETZMIER
Tagliatelle with ratatouille and goat cheese
Vegetable stew of eggplant, zucchini and tomato, combined with pasta and goat's cheese.
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Ingredients
Directions
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Cut the aubergines, peppers and zucchini into cubes of 2 x 2 cm (brunoise). Chop the onion and finely chop the garlic. Keep the vegetables separate.
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Heat the oil in a frying pan and fry the onion, garlic and herbs for 5 minutes on low heat. Add the eggplant and cook over a high heat for 5 minutes.
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Add the bell pepper and zucchini and cook for 5 minutes on a high heat.
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Turn down the heat and add the wine and tomatoes. Leave to simmer for 15 minutes with the lid on the pan over low heat.
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Season with the vinegar, (freshly ground) pepper and possibly salt.
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Meanwhile, cook the pasta according to the instructions on the packaging.
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Drain the pasta and scoop through the ratatouille. Season with (freshly ground) pepper and possibly salt.
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Crumble the goat cheese over the pasta and garnish with the basil.
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Nutrition
585Calories
Sodium13% DV300mg
Fat26% DV17g
Protein44% DV22g
Carbs28% DV83g
Fiber24% DV6g
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