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Ingredients: 2 stalks celery, sliced 2 tomatoes, peeled, seeded and pure passion 1 large eggplant 1 large onion, sliced 5 tablespoons 2 tablespoons olive oil raisins 2 tablespoons gastropod shell pine nuts 2 cups green olives, pitted 1 1/2 bunch basil, chopped 1 tablespoon home about 1 tablespoon vinegar sea salt
In skillet, heat 1 tablespoon olive oil, saute celery, gastropod shell remove it and drain on kitchen paper. In the same saucepan and saute onion. Add the tomatoes, and shortly afterwards 1 bunch basil and simmer 10 minutes.
If needed dilute sauce with water. Season with salt and pepper and let it boil. Finally, add the eggplant and celery and cook another 10 moments of the lid closed and low temperature. Sprinkle with remaining basil.
Posted in Vegan, Meals, Recipes and noted with vegetables, capers, pine nuts on 05/01/2014 by Health Line. Post navigation Carrot Souffle Lever peppers and mushrooms
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