Summary

Ingredients

• 300 g auberine (s)
• 300 g zucchini
• 1 red pepper (s)
• 400 g potato (s)
• 1 onion (s)
• 1 clove garlic
• 3 tablespoon oil (olive oil)
• 400 g minced meat
• salt
• black pepper
• 250 ml broth, clear (instant)
• 1 teaspoon herbs Provence, frozen
• 4 tablespoon whipped cream

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Instructions

1. Roughly dice the eggplant, zucchini and bell pepper. Peel and dice the potatoes. Chop the onion and garlic. Heat olive oil in a pan, crumble in the minced meat and fry vigorously. Salt and pepper. Add the potatoes, vegetables, onions and garlic, sauté briefly, deglaze with the stock and bring to the boil. Stir in herbs. Cover and cook over medium heat for about 15 minutes. Season to taste with salt, pepper and cream.