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K. Tyrrell
Tomato-aubergine sauce
A tasty Italian recipe. The vegetarian side dish contains the following ingredients: olive oil, eggplant (in small cubes), zucchini (in small cubes), onion (chopped), garlic (chopped) and peeled tomatoes (a 400 g).
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Ingredients
Directions
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Heat 2 tbsp oil in a large pan and fry the aubergine in 5 min. Brown. Take out of the pan. Heat 1 tbsp oil in the same pan and bake the zucchini in 3 min. Remove from the pan. Heat the rest of the oil in the same pan and fry the onion for 4 minutes. Add the garlic and cook for another 1 min.
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Add the eggplant, zucchini, tomato and 200 ml water and boil gently for 10 minutes. Season with salt and pepper. You can prepare this sauce 1 day in advance. Keep covered in the refrigerator.
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Nutrition
110Calories
Sodium0% DV2.115mg
Fat12% DV8g
Protein4% DV2g
Carbs3% DV8g
Fiber20% DV5g
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