Description: Refreshing summer vegetable sauté. You can cool it down in the fridge before serving. This can also be served as a salad or appetiser.
Serves: 2
Cooking time: 15 minutes

Ingredients

• Aubergine – 1 piece or 200g, chopped into small pieces
• Fresh Tomatoes – chopped in small dice, 3 pieces or 180g
• Green Pepper – 80g
• Garlic – chopped, 2 cloves
• Olive oil – 2 tablespoons
• Salt – 2 dashes
• Ground black pepper – 2 dashes
• Fresh parsley – chopped, 1 tablespoon
• Lemon juice – ½ teaspoon or squeeze from ½ wedge of lemon

Method

1. Heat a large non-stick frying pan, then add olive oil (1 tbsp), garlic, aubergine, salt, and ground black pepper over medium heat, stirring regularly. 
2. Once the aubergine is almost cooked, add the tomatoes and green peppers to the pan, and cook for 2 minutes.
3. Stop the heat, add parsley and mix well.

To serve: Sprinkle ground black pepper and squeeze lemon.

Nutritional Values Per Serving

Kcal	Protein	Fat	Carbs	Fibre	Sugars	Salt	Saturated Fat	Vitamin C
172.5	2.2g	14.4g	12.0g	4.7g	6.7g	0.4g	0.4g	47.2mg
8.6%	4.5%	20.6%	4.6%	15.8%	7.4%	6.8%	1.9%	>100%

Nutritional Tips

Fibre-rich vegetable “aubergine” contains low fat and low calories (it is only 25 kcal for 100g). Aubergine helps increase satiety (make our stomach fuller) by adding volume to the dish and providing fibre. 

Vitamin C is a water-soluble vitamin. Interestingly, most animals can synthesise it, however, humans cannot, guinea pigs, primates, and birds neither because we do not have the enzyme called “L-gluconolactone oxidase”. This enzyme is involved in synthesizing vitamin C from glucose and galactose. Therefore, we must eat vitamin C from our diet.