Summary

Ingredients

• 500 g minced beef
• 4 onion (s)
• 2 cloves garlic)
• salt
• Pepper, freshly ground
• 2 eggplant (s)
• 2 red pepper (s)
• 2 zucchini
• 1 large can (s) tomato (s), peeled
• 250 ml white wine
• thyme
• rosemary
• basil
• 1 jar black olives without stone

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Instructions

1. Peel the onions and garlic and cut into small cubes. Cut the eggplant and zucchini into slices. Cut the red peppers into cubes.
2. Heat the olive oil in a large pan over medium heat. Sauté the onions and garlic for 3 minutes until translucent. Add the minced beef, season with salt and pepper, and fry for 5 minutes until crumbly.
3. Add all the vegetables and simmer over medium-low heat for 5 minutes. Add the tomatoes, white wine, thyme, rosemary, and basil, then simmer for 15 minutes. Halve the olives and stir them in. Increase heat to medium-high and bring to a boil for 1 minute. Season to taste with salt and pepper.