Colorful minced meat pan

Ingredients for 4 servings:

• 300 g eggplant(s)
• 300 g zucchini
• 1 red bell pepper(s)
• 400 g potatoes
• 1 onion(s)
• 1 clove(s) garlic
• 3 tbsp oil (olive oil)
• 400 g minced meat
• Salt
• black pepper
• 250 ml broth, clear (instant)
• 1 tsp herbs de Provence, frozen
• 4 tbsp whipped cream

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Roughly dice the eggplant, zucchini, and bell pepper. Peel and dice the potatoes. Chop the onion and garlic. Heat olive oil in a pan, crumble in the minced meat, and fry vigorously. Season with salt and pepper. Add the potatoes, vegetables, onion, and garlic, sauté briefly, deglaze with stock, and bring to a boil. Stir in the herbs. Cover and simmer over medium heat for about 15 minutes. Season with salt, pepper, and cream.