Provencal Pan
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 large onion (s)
- 1 clove garlic
- 1 green pepper (s)
- 1 eggplant (s)
- 4 tablespoon olive oil
- 600 g minced meat, mixed
- 1 zucchini
- 2 large beefsteak tomato (s)
- 2 teaspoons Provence herbs
- 2 tablespoon tomato paste
- 250 ml red wine
- 250 ml chicken broth
- salt and pepper
- possibly sauce thickener
Print Recipe
Pin Recipe Instructions
- 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.
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