Mediterranean wild rice pan

Ingredients for 2 servings:

• 100 g wild rice
• 1 onion(s)
• 200 g minced meat, mixed
• 150 g zucchini
• 150 g eggplant(s)
• 250 g tomatoes
• 2 tbsp tomato paste
• 1 garlic clove(s)
• 100 g sheep’s cheese
• 4 peppers, pickled
• 1 tsp oregano
• 1 tsp thyme
• 1 tsp paprika powder
• salt and pepper
• 2 tbsp olive oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Prepare the rice according to the package instructions. Preheat the oven to 225°C. Clean, wash, and dice the zucchini and eggplant. Peel and dice the onion. Peel the garlic and finely dice it. Wash the tomatoes, remove the green stems, and chop them into small pieces. Sauté the onion in oil until translucent. Add the minced meat and fry. Add the eggplant, zucchini, tomatoes, and garlic, and cook for 5 minutes with the oregano, thyme, paprika, and tomato paste, stirring occasionally. Season with salt and pepper. Mix the vegetable and minced meat mixture with the rice and pour into a greased baking dish. Dice the cheese, roughly chop the peppers, and spread both evenly over the rice. Bake in the oven at 225°C (top/bottom heat) for 10 minutes.