Chop the onion and garlic. Cut the eggplant and bell pepper into small cubes. Heat the oil in the pan and fry the minced meat in it.
Mix in the onion, garlic, aubergine and paprika and fry for 10 minutes, stirring occasionally. Dice the zucchini and tomatoes and stir in. Add the spices and tomato paste.
Fry for a few minutes, stirring, then pour in the red wine and chicken broth and simmer for another 10 minutes over medium heat.
If you want it a little thicker, you can add a little sauce thickener at the end. The stir-fry is then eaten with rice or garlic baguette.
Delicious and healthy carrot snack. No effort in cooking, maximum eating pleasure. Cook: 35 mins Ingredients Carrots – 2-3 pcs. Olive oil – 1 tbsp Olives – 200 g Provencal herbs – 1 teaspoon. Salt to taste Directions Prepare food. Peel the carrots. Cut in...
Ratatouille or Provencal vegetable stew. I am sharing with you a simple, tasty, and very healthy recipe. Beautifully laid out circles of zucchini, eggplant, and tomatoes, and under them lies a juicy sauce that makes ratatouille fragrant and incredibly tas...