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Ingredients
- 300 g Auberginen in Würfeln (2 cm)
- 150 g Fenchel in Stücken (3 cm)
- 1 ½ TL Salz
- 30 g Olivenöl
- 200 g Zwiebeln geviertelt
- 2 Knoblauchzehen
- 20 g Basilikum, frisch Blätter abgezupft
- 300 g Rispentomaten geviertelt
- 400 g gehackte Tomaten, aus der Dose
- 150 g Wasser
- 25 g Aceto balsamico
- 170 g grüne Linsen, getrocknet, ganz (z.B. Coop Naturaplan Bio Linsen grün)
- 4 Prisen Pfeffer
- 30 g Pinienkerne
- 30 g Mandelstifte
- 200 g Stangensellerie in Stücken (1 cm, siehe Tipp)
- 250 g Peperoni in Würfel (1 cm)
- 1 roter Peperoncino in Stücken (0.5 cm) (optional)
- 50 g Oliven ohne Stein, in Ringen, (0.3 cm)
- 25 g Kapern in Essig, abgetropft
- 20 g Rosinen (optional)
- Nutrition
- per 1 Portion
- Calories
- 220 kcal / 922 kJ
- Protein
- 9 g
- Fat
- 9 g
- Carbohydrates
- 20 g
- Fiber
- 8.4 g
- Saturated fat
- 1 g
- Sodium
- 465 mg
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