Kritharaki with vegetables and tartar

Ingredients for 6 servings:

• 500 g tartar
• 2 zucchini, green and yellow
• 1 large onion(s)
• 1 can of tomatoes, peeled
• 1 eggplant(s)
• 1 tsp oregano
• 1 pinch of five-spice powder
• 1 tbsp vegetable broth, instant
• Salt
• pepper
• 300 g pasta (kritharaki)
• Garlic clove(s)
• 4 tbsp olive oil, good

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Season the tartare with salt and pepper and sear it in a shallow pan with 2 tablespoons of olive oil. I skimmed off the meat juices and added them again later when I browned it more. Chop the tomatoes with the liquid and add an additional 200 ml of water, and bring to a boil briefly. Add the kritharaki to the meat, stir, and cover. Simmer on low heat for about 10 minutes. Meanwhile, sauté the onions in the remaining oil in a pan. Add the garlic, oregano, diced zucchini, and diced eggplant. Season with the vegetable stock, and cover and simmer on low heat for 5 minutes (stirring several times). Add the vegetables to the meat and noodles and bring to a boil again briefly. Add the pinch of five-spice powder (do not boil further) and season with salt and pepper if desired. Addendum: you can also make this with minced lamb or minced beef. Kritharaki from Krithari = barley are small pasta in the shape of grains or rice, which are often used in Greek cuisine.