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🍽️ Vegetable Pan with Eggplant

230 kcal · 30 min · 4 servings

Ingredients

• 1 eggplant
• 1 zucchini
• 1 bell pepper
• 200 g cherry tomatoes
• 3 tbsp olive oil
• 1 tbsp caper berries
• 2 tbsp tomato paste
• salt
• pepper (from the mill)

Instructions

1. 1. Rinse the eggplant and zucchini under running water.
2. 2. Slice the eggplant and zucchini into round pieces.
3. 3. Wash the bell pepper thoroughly.
4. 4. Cut the bell pepper in half.
5. 5. Remove the inside of the bell pepper, including the seeds and white membranes.
6. 6. Cut the bell pepper into thin strips.
7. 7. Wash the cherry tomatoes.
8. 8. Heat oil in a pan.
9. 9. Fry the eggplant, zucchini, and bell pepper in batches in the hot oil.
10. 10. Fry the vegetables for about 4 minutes.
11. 11. Add the cherry tomatoes to the pan.
12. 12. Heat the cherry tomatoes briefly.
13. 13. Season the dish with salt and pepper.
14. 14. Stir the tomato paste into the pan.
15. 15. Add half a cup of water.
16. 16. Let the dish simmer gently for 2 to 3 minutes.
17. 17. Fill the dish into small bowls.
18. 18. Add capers as a side.

Nutrition per serving

• kcal: 230
• Protein: 7 g · Fett/Fat: 16 g · Carbs: 13 g