Eggplant, zucchini and tomato pot

Ingredients for 2 servings:

• ½ eggplant(s), approx. 140 g
• ½ tsp, leveled salt
• 1 onion(s), approx. 100 g
• 2 garlic cloves
• ½ zucchini, approx. 170 g
• 75 g long grain rice
• Olive oil for frying
• 125 g minced beef
• 1 tsp oregano, shredded
• ½ tsp thyme, shredded
• Paprika powder, sweet
• Paprika powder, hot or chili flakes
• 1 can of chopped tomatoes (400 g)
• 100 ml meat broth or vegetable broth
• Salt and pepper, white
• n. B. Broth powder
• e.g. tomato paste

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

with rice and minced beef

Cut the eggplant into 1 x 1 cm cubes and place in a bowl, toss with the salt, and set aside. Peel and dice the onion and garlic. Cut the zucchini into approximately 1 x 1 cm cubes. Place the rice in a pot of boiling salted water and cook according to the package instructions. Then drain into a sieve and let it drain. Heat a little oil in a large pot and fry the diced onion until browned. Add the ground beef and fry until crumbly. Fry the eggplant cubes for about 3 minutes. Season with the herbs and a little pepper and paprika. Briefly fry the zucchini cubes. Add the chopped tomatoes and diced garlic. Rinse the can of tomatoes with the meat broth, add it, and stir in. Place a lid on the pot and simmer until the vegetables are cooked to your desired degree. Add the drained rice and let it stand for a few minutes. Season to taste. If there’s too little liquid, add a little more stock; if not, thicken with a little tomato paste. Then season again and serve.