Low-carb pan alla puttanesca

Ingredients for 2 servings:

• 1 eggplant(s)
• 1 onion(s), red
• 3 garlic cloves
• 85 g olives, black
• 400 g tomatoes, chopped
• 2 tsp anchovy paste
• 2 slices of Leberkäse
• 1 tsp Sriracha sauce
• salt and pepper
• some capers

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Finely chop the onion, garlic, olives, and meatloaf. Peel the eggplant and chop it as well. Heat the oil in a pan and sauté the onion and garlic for about 5 minutes. Then add the eggplant and meatloaf. After another 5 minutes, add the anchovy paste, olives, chopped tomatoes, and a little water. Now add the capers and a dash of sriracha, season with a little salt and pepper to taste, and simmer for about 15 minutes. You can, of course, omit the meat and use more eggplant or zucchini instead.