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Eggplant, zucchini and minced meat pan

updated

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Ingredients for 3 servings:

  • 500 g minced meat
  • 2 m.-large eggplant(s)
  • 2 m.-large zucchini
  • 1 pack of tomatoes, pureed
  • some salt and pepper
  • e.g. turmeric
  • e.g. paprika powder
  • e.g. chili flakes
  • n. B. Herbs, Italian

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

quick and easy

Brown the ground beef in a large pan. If it’s unseasoned, season with salt and pepper. Meanwhile, cut the zucchini and eggplant into slightly larger cubes. Once the ground beef is cooked, add the vegetables and sauté everything together until slightly firm to the bite. Then add the passata and simmer for 10 minutes. Finally, season with salt, pepper, paprika, Italian herbs, a little turmeric, and chili flakes. Serve with rice and salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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