Pork with eggplant and bell pepper
Composition / ingredients
5
Servings:
Step-by-step cooking
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Peel eggplant and bell pepper and cut into small cubes.
Cut onion into cubes.
Grate carrots on a grater.
Cut pork into small pieces and fry in vegetable oil.
Add onion. Fry.
Add carrots. Fry.
Then add pepper and then eggplant. Fry.
Lay out the tomato paste. Add a little water to spread the pasta and simmer under the lid for half an hour.
10 minutes before the dish is ready, season with salt and pepper.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - low-fat roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork Shoulder - 593 kcal/100g
- Boar's leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Eggplant - 24 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
