Summary

Ingredients

• 500 g minced meat, mixed
• 1 large eggplant (s)
• 3 small zucchini
• 3 red pepper (s)
• 1 large vegetable onion (s)
• 3 clove (s) garlic
• 1 gr. Can (s) tomato (s), chopped up and without liquid
• 2 tablespoon tomato paste
• 1 mug rice, (coffee mug 250 ml content)
• 3 cups vegetable stock
• 1 teaspoon thyme
• 1 teaspoon herbs Provence
• Chilli, from the mill or Sambal Oelek
• 3 tablespoon olive oil, for frying
• Salt and pepper, pepper
• Parsley, fresh to taste

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Instructions

1. Cut the aubergine, zucchini, bell pepper and onion into small even cubes, finely dice the garlic. Heat the oil in a larger saucepan and fry the minced meat, brown while stirring. Add the diced vegetables and fry everything, stirring continuously, until it smells clearly and shows slight traces of browning. This can take 5-8 minutes. Add rice and fry it briefly and not too hot, possibly adding a fresh spoonful of olive oil beforehand. Fry the tomato paste and add the broth to everything and bring to the boil. Add the chopped tomatoes (keep the liquid, you can add it later if necessary). Add herbs and about 2 teaspoons of salt. Bring to the boil and simmer on a low flame for approx. 20 minutes. Stir once in between. If there is not enough liquid in the pot (eggplant and zucchini swallow liquid and vary in size), mix in a little more tomato liquid. When the cooking time is over, add salt and pepper to taste. The sharpness can still be adjusted to personal taste.
2. If you want, you can top it off with fresh parsley. It`s not classic, but I always enjoy it with it.
3. The end result should be bulky and, above all, not dry. Don`t be stingy with salt, the vegetables and rice swallow a lot!