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Eggplant sauce


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2 large or 3 medium aubergines-1 red bell pepper, chopped 3 or 4 -1 yellow onion, small diced tomatoes--1 clove garlic, minced fresh Grist-salt-black pepper


Arrange the Eggplant on an old baking pan for brownies. Put it on low heat, stirring occasionally for about 30 minutes the aubergines and fry them. Take roast skin and cook the pulp. Remove the vegetables from the Pan and let them cool. Peel them. Press well the pulp with a fork or pass gently into the mixer. While the Eggplant is on the heat, sauté the onion in a pan and the pepper. Mix all ingredients, including garlic and pepper, Eggplant flesh. Serve hot, at room temperature or chill on the canapés.

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La melanzana ha pochi grassi e calorie ed è una vera e propria iniezione di vitamina C. Questa ricetta è un'ottima idea per preparate crostini, magari da servire in una cena all'aperto.

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Perchè la cipollina sia più digeribile io la metto a bagno per qualche minuto in acqua acidulata.

- Zuccaverde -

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