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
Provencal Pan
Provencal Pan

Instructions

  1. 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.
  2. 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.
  3. Fry for a few minutes, stirring, then pour in the red wine and chicken broth and simmer for another 10 minutes over medium heat.
  4. 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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