Summary

Ingredients

• 1 eggplant (s)
• 1 zucchini
• 1 red pepper (s)
• 1 can corn
• 2 cloves garlic
• 2 onions)
• 250 g minced meat, mixed
• 1 packet tomato (s), mashed (e.g. pomito)
• some ketchup to taste
• olive oil
• salt
• 1 cup rice
• 1 vegetable stock cube
• 1 bell pepper (s), yellow
• pepper
• Paprika powder
• possibly fondor
• oregano

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Instructions

1. Fry the onions with the heated olive oil in a saucepan. Add the minced meat and fry it until crumbly. Press and stir in the garlic. Season with salt, pepper, oregano and paprika powder, depending on your taste also with fondor. Add the aubergine, zucchini and paprika cut into small pieces.
2. Pour in the tomatoes and let everything simmer (I usually add ketchup or tomato paste now, we like it very tomato). A little later then add the corn so that it stays nice and crunchy.
3. In the meantime, cook the 2 cups of rice.
4. Either you mix the cooked rice with the rataouille or serve both separately so that everyone can put together their own portion.
5. Tip: it tastes even better when it is warmed up the next day. Freezing is also not a problem at all.