Name: CINNAMON-SPICED AUBERGINE
Ingredients: 400 g Aubergines; 80 g Onions; 4 tbsp Olive oil; 2 g Garlic cloves; 200 g Diced tomatoes (tinned); 60 ml Vegetable stock; ½ tsp Cinnamon; Oregano, salt, pepper, 1 pinch of sugar; 2 tbsp Flat-leaf parsley (chopped)

CINNAMON-SPICED AUBERGINE

Course: Vegetables and salad

Servings for 4 persons

Calories per Serving: 119kcal

Ingredients

Aubergines 400 g
Onions 80 g
Olive oil 4 tbsp
Garlic cloves 2 g
Diced tomatoes (tinned) 200 g
Vegetable stock 60 ml
Cinnamon ½ tsp
Oregano, salt, pepper, 1 pinch of sugar
Flat-leaf parsley (chopped) 2 tbsp

Preparation

Wash the aubergines, remove the stalks and cut into bite-sized cubes. Peel and dice the onions and garlic and fry in the olive oil until they turn golden brown. Add the aubergines and fry for 5 min. Stir in the tomatoes.
Add the stock and spices and simmer for 15 minutes. Sprinkle with parsley.
Serve with potatoes or low-protein noodles.