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

Print Recipe Pin Recipe

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.