Summary

Ingredients

• 400 g minced meat, lamb or beef
• 850 g potato (s), peeled
• 1 large onion (s)
• 3 cloves garlic
• 1 large carrot (s)
• 1 large bell pepper
• 1 tablespoon tomato paste
• 500 ml tomato (s), passed
• 350 g beans, reen
• 1 large eggplant (s)
• 1 point feta cheese
• salt
• pepper
• cinnamon
• thyme
• rosemary

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Instructions

1. Cut the potatoes and carrots into approx. 3 mm thin slices. If the potatoes are very large, cut them in half first; Cut the aubergine into slices approx. 5 mm thick. Dice the onions, finely chop the garlic, roughly dice the paprika.
2. First fry the minced meat in olive oil, then add the onions, garlic, carrots and potatoes as well as the tomato paste and continue to fry for about 4 minutes so that light roasted aromas develop. Now deglaze the whole thing with the tomatoes, add the diced paprika and simmer gently for about 10 minutes with the lid half open. Now season with a pinch of cinnamon, enough salt, pepper, thyme and rosemary (add a level or heaped tablespoon of the herbs to suit your taste). Now the green beans are lifted under the potato mince and then everything is placed in a sufficiently large baking dish.
3. Now cover the mixture with the aubergine slices. Drizzle with a little olive oil, lightly salt (not too strong, as the feta also gives off flavor) and sprinkle with a little thyme. Finally, crumble the feta evenly over it and put it in the oven.
4. Bake the casserole in a preheated oven at 180 ° C top / bottom heat for about 30 minutes.