Peel and eighth onions, peel and finely chop garlic. Wash and clean the vegetables. Leave the beans whole and only cut off the ends if necessary. Cut the aubergines into cubes and the peppers into slightly larger pieces.
Heat the olive oil in a large, fire-proof roasting pan and fry the lamb well all around over a high heat. Stir occasionally. Add the onions and fry for another 2-3 minutes until they have turned a light brownish color. Then add the peeled and finely chopped garlic, dust everything with flour and stir well. Now pour in the green beans, aubergines, bell pepper, tomato paste and pizza tomatoes, stir well and deglaze with the red wine and vegetable stock. Salt, pepper and mix in the spice mixture.
Place the lid on the roasting pan and let it simmer in the oven on the lowest rack for about 1 hour.
A total of approx. 30 points, with 8 servings 1 serving has 4 points, with 10 servings 1 serving has 3 points.
Tastes great with Kritharaki - small noodles in rice form, are available in Turkish or Greek grocery stores. But it can also be eaten with a piece of flatbread. Calculate noodles with 4 points, flatbread per 50 g with 2 points in addition per person.
The dish can be frozen in portions (it is also sufficient for up to 10 portions). It is better to leave out the kritharaki, otherwise it will be sticky when thawing.
The spice mixture gives the vegetable and lamb pot that particularly delicious personal touch! Contents “Scent of Macchia” spice mixture: rock salt, long pepper, myrtle leaves, lemon and orange granules, sage leaves, lavender flowers, thyme flowers and leaves, olive leaves, oregano, juniper berries. Available in organic supermarkets.
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