Ratatouille – Mince – Gratin
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g minced meat, (preferably round beef)
- 1 tablespoon olive oil
- 1 m. Eggplant (s), cut into cubes
- 2 onion (s), diced
- 2 cloves garlic, finely chopped
- 2 m zucchini, diced
- 1 red pepper (s), cut into strips
- 1 bell pepper (s), yellow, cut into strips
- 1 can tomato (s), chopped
- herbs Provence
- salt and pepper
- 200 g cheese (Emmentaler), rated
Print Recipe
Pin Recipe Instructions
- Heat a coated pan without oil and fry the minced meat in it until it is crumbly, lightly salt and pepper. Remove from the pan in such a way that any excess fat remains in the pan.
- Add the olive oil and heat. First add the onions and the garlic, sauté briefly. Then add the aubergine, zucchini and bell pepper and sauté everything. Add the chopped tomatoes, 1 tablespoon of herbs, a little salt and pepper, stir well and let simmer with the lid on for 15 to 20 minutes over a low heat.
- Take the pan off the stove. Put the minced meat back in the pan with the vegetables, mix well and season with salt, pepper and herbs. Let it steep for 5 minutes with the lid closed.
- Transfer everything to a baking dish, sprinkle with the cheese and bake at 175 degrees for about 20 minutes.
- Let cool for 10 minutes and serve with a large green salad with yogurt dressing.
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