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- 200 g aubergines, diced (3 cm)
- 1 tsp fine sea salt
- 20 g plain flour
- 150 g soya cream
- 150 g onions, quartered
- 50 g celery, cut in pieces (3 cm)
- 30 g olive oil
- 30 g white wine
- 250 g ripe tomatoes, quartered, pulp and flesh separated
- 200 g courgettes, diced (3 cm)
- 1 tsp sugar
- 1 tsp fresh rosemary
tsp vegetable stock paste
or 1 vegetable stock cube (for 0.5 l)
- 1 pinch ground black pepper
- 150 g fresh mushrooms, quartered
- 30 g pitted black olives
- per 1 portion
- 582 kJ / 139 kcal
- 3 g
- 8 g
- 10 g
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