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Here are two simple and tasty recipes that use eggplant and bell pepper pate as the main ingredient:

Bruschetta with eggplant and bell pepper pate

Ingredients:Slices of toasted bread 4 tablespoons of eggplant and bell pepper pate Fresh goat cheese Pitted black olives Dried oregano Salt and black pepper.

Procedure: Spread the eggplant and bell pepper pate on the toasted bread slices. Add a slice of fresh goat cheese on each bruschetta. Add pitted black olives and a sprinkling of dried oregano. Add a pinch of salt and black pepper to taste. Place the bruschetta in the oven at 180°C for a few minutes, until the cheese melts and the olives become soft. Serve the bruschetta hot as an appetizer or snack. Pasta with eggplant and bell pepper pate and sun-dried tomatoes

Ingredients: 350 g short pasta (penne, rigatoni, fusilli, etc.) 4 tablespoons eggplant and bell pepper pate 1/4 cup cooking cream 1/2 cup chopped sun-dried tomatoes Extra virgin olive oil Salt and black pepper Grated cheese to taste (pecorino, parmesan, etc.)

Procedure: Boil salted water in a pot and cook the pasta following the instructions on the package until al dente. Drain and save a cup of the cooking water. In a skillet, heat a little olive oil and add the eggplant and bell pepper pate. Cook over medium-high heat for a few minutes, stirring occasionally. Add the cooking cream and stir until the sauce becomes creamy. Add chopped sun-dried tomatoes and mix well. Add the pasta to the pan and stir well to let the sauce flavor it. If the sauce is too thick, add a little pasta cooking water. Add salt and black pepper to taste. Serve the pasta hot with a sprinkling of grated cheese to taste.

Experiment with eggplant and bell pepper pate and see what other delicious recipes you can create with this versatile condiment