Stew À La Provence

Summary

Ingredients

• 2 zucchini
• 1 eggplant (s)
• 2 bell peppers, green
• 2 onions)
• 1 chilli pepper (s)
• 400 g minced meat, mixed or just beef or lamb as you like
• 1 small Can tomato (s)
• 1 small Can (s) beans, large white ones
• 125 ml vegetable stock
• 1 shot red wine
• Herbs Provence (dried)
• Chilli powder
• salt and pepper
• 2 cloves garlic)
• 3 tablespoon olive oil
• possibly tomato paste

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Instructions

1. First finely dice the onion, garlic and chilli pepper. Cut the bell pepper into strips, the aubergine into cubes and the zucchini into slices. Drain the beans over a sieve.
2. Heat the olive oil in a large, wide saucepan, fry the minced meat, add the onion-garlic and chilli cubes and season well with salt and pepper and possibly chilli powder. Add the vegetables and sauté everything for about 5 minutes, then add the canned tomatoes. Deglaze with a strong dash of red wine, add vegetable stock. Season with herbs from Provence. Add the beans.
3. Simmer on a low flame for 30 minutes. Possibly add a little tomato paste afterwards for the binding.