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Alboronía (aubergine stew)
Servings:For 4 servings
Ingredients
1/2 kg aubergines
1/2 kg green pepper
1/2 kg tomatoes
250 g pumpkin
1 large onion
1 dl olive oil
1 teaspoon paprika
1 tablespoon vinegar
salt
Directions
Peel the aubergine and the pumpkin and cut into bite-size portions. Wash, halve and seed the peppers, and cut lengthwise into thin slices. Separately peel and crush the tomato and the onion. Pre-heat oil in a large saucepan and saute the pepper and the onion. When light golden brown add the tomato. Saute and stir in the aubergines and the pumpkin. Season and add the paprika. Stir and drizzle with vinegar. Cover and allow to simmer until cooked. Serve in a large platter.
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