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Meat with Peppers and Eggplant

An appetizing dish of vegetables and meat that's very easy to make! Meat with peppers and eggplant is a hearty main course with a fragrant, seasoned aroma and wonderful flavor. After a quick sear, the meat simmers in broth with the vegetables — though you can use water instead of broth if you like. And you don't have to use pork; any meat works here.

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Meat with pepper and eggplant
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 32 % 6 g
Fats 47 % 9 g
Carbohydrates 21 % 4 g
116 kcal
GI: 100 / 0 / 0
    1. Rinse the eggplant, cut it in half lengthwise, then slice it into planks. Put the eggplant in a bowl, cover with water, add a couple of pinches of salt, and let it soak.
    1. Peel the onion and carrots; dice the onion and grate the carrots on the coarse side of a grater.
    1. Rinse the meat and cut it into small pieces. Fry it in vegetable oil until browned, then add the carrots and onion and cook for 2–3 minutes.
    1. Pour the broth over the browned ingredients, bring to a boil, cover, and simmer until the meat is tender, about 20 minutes.
    1. Squeeze out the eggplant, rinse it under clean running water, and set it in a colander to drain off the excess liquid.
    1. Meanwhile, core and seed the bell pepper, rinse it, and cut it into large cubes. Add it to the meat along with the eggplant, then season with salt, pepper, basil, and coriander, adding a little more broth if needed.
    1. Simmer until all the ingredients are fully cooked.
  • Serve hot, sprinkled with chopped dill if you like.
  • Enjoy!

Caloric content of the products possible in the composition of the dish

  • Fatty pork - 333  kcal/100g
  • Lean pork - 357  kcal/100g
  • Pork - lean roast - 184  kcal/100g
  • Pork - bone-in chop - 537  kcal/100g
  • Pork - schnitzel - 352  kcal/100g
  • Pork shoulder - 593  kcal/100g
  • Wild boar leg - 113  kcal/100g
  • Pork - 259  kcal/100g
  • Bell pepper - 27  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Eggplant - 24  kcal/100g
  • Fresh basil - 27  kcal/100g
  • Dried basil - 251  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Parsley - 45  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Broth - 15  kcal/100g
  • Ground coriander - 25  kcal/100g

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