Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Transfer everything to a baking dish, sprinkle with the cheese and bake at 175 degrees for about 20 minutes.
5. Let cool for 10 minutes and serve with a large green salad with yogurt dressing.