Summary

Ingredients

• 500 g tartare
• 2 zucchini, green and yellow
• 1 large onion (s)
• 1 can tomato (s), peeled
• 1 eggplant (s)
• 1 teaspoon oregano
• 1 pinch five-spice powder
• 1 tablespoon vegetable stock, instant
• salt
• pepper
• 300 g noodles, (Kritharaki)
• Garlic cloves)
• 4 tablespoon olive oil, good

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Instructions

1. Season the tartar with salt and pepper and fry in a shallow saucepan with 2 tablespoons of olive oil. I skimmed off the emerging meat juice and added it back later when I seared it even more.
2. Chop the tomatoes with the liquid and add 200 ml of water and bring to the boil briefly.
3. Add the kritharaki to the meat, stir, cover and simmer on a low flame for about 10 minutes.
4. In the meantime, sauté the onions in the remaining oil in a pan, add the garlic, oregano, zucchini cubes and aubergine cubes, season with the vegetable stock and simmer covered for 5 minutes on the lowest heat (stir several times).
5. Add the vegetables to the meat and pasta and bring to the boil again briefly, add the pinch of five spice powder (do not boil any more) and season with salt and pepper if necessary.
6. Addendum:
7. you can also do it with minced lamb or minced beef.
8. Kritharaki from Krithari = barley are small noodles in the form of grain or rice, which are often used in Greek cuisine.