🍽️ Sweet and sour vegetable pan with capers and green olives

Name: Sweet and sour vegetable pan with capers and green olives
Total time: 30 min
Yield: 4 servings
Ingredients: 1 red bell pepper; 3 tomatoes; 1 eggplant; 1 red onion; 1 garlic clove; 0.125 l vegetable broth (from the Gals); 8 green olives; 1 tsp olive oil; 2 tbsp large capers; 1 tsp honey; 2 tsp balsamic vinegar; salt; pepper

143 kcal · 30 min · 4 servings

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Ingredients

1 red bell pepper
3 tomatoes
1 eggplant
1 red onion
1 garlic clove
0.125 l vegetable broth (from the Gals)
8 green olives
1 tsp olive oil
2 tbsp large capers
1 tsp honey
2 tsp balsamic vinegar
salt
pepper

Instructions

1. Halve the peppers and remove the seeds. Wash the peppers thoroughly. Cut the peppers into bite-sized pieces.
2. Wash the tomatoes and the eggplants. Cut the tomatoes and the eggplants into coarse pieces.
3. Peel the onion and the garlic. Finely chop the onion and the garlic.
4. Pit the green olives. Cut the olives into quarters.
5. Heat the oil in a pressure cooker.
6. Sauté the peppers, tomatoes, eggplants, onion, and garlic until translucent.
7. Pour the broth into the pot.
8. Cook the vegetables in the pressure cooker for 3 minutes.
9. Transfer the cooked vegetables into a bowl.
10. Stir the capers and the green olives into the vegetables.
11. Season the pan with honey.
12. Season the pan with balsamic vinegar.
13. Season the pan with salt and pepper.
14. Serve the vegetable pan lukewarm together with flatbread.

Nutrition per serving

kcal: 143
Protein: 5 g · Fett/Fat: 6 g · Carbs: 15 g