Aubergine and Red Pepper BRUSCHETTA

Gently, you toss the onions and garlic which brown in the olive oil. Then you add diced aubergines and peppers to cook gently. Until they are melting, but not too much, to keep an outfit. You will add a little seasoning at the end of cooking. That's all. This is your kitchen back from the market. You stick to it. And when you don't have time, you simply open a jar of Duo Eggplants and Peppers from L'Épicurien. The result is the same. Added simplicity.

To make gourmet sandwiches and verrines enhanced with a thin slice of raw ham, coppa or Grisons meat...

100g

• Ingredients
• Nutritional values
• Receipts

• Grilled eggplant 29%, red peppers 29%, apples, onions, crushed peeled tomatoes (tomatoes, tomato juice, acidifier: citric acid), extra virgin olive oil, cider vinegar, garlic, coriander, salt, chilli, spices , antioxidant: rosemary extract. Vegetables: EU and non-EU origin
• Energy: 382kJ / 92kcal; Fat: 5.9g, of which fatty acids: 0.7g; Carbohydrates: 7.0g, of which sugars: 5.7g; Protein: 1.3g; Salt: 0.78g
• Click here to see the recipe for empanadas with tuna and sunny vegetables