Mediterranean minced meat pan

Ingredients for 3 servings:

• 500 g minced meat, mixed
• 1 large eggplant(s)
• 1 large zucchini
• 1 package of feta cheese, not pickled
• 1 tube(s) Tomato paste, unseasoned
• 1 bottle of red wine, semi-dry
• 1 m.-sized onion(s)
• 1 clove(s) garlic
• some olive oil
• salt and pepper
• Sugar
• n. B. water

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

with eggplant, zucchini, feta cheese and red wine

Dice the zucchini, eggplant, and feta cheese. Chop the onions and garlic. Heat a little olive oil in a pan. Brown the minced meat. After 3-4 minutes, add the eggplant and zucchini cubes, sprinkle with a pinch of salt and sugar, and simmer over medium heat. After 10-12 minutes, add the diced onions and simmer for another 4-5 minutes. Then deglaze the dish with 1-2 glasses of red wine, add the garlic, and simmer for 3-4 minutes. Add the entire tube of tomato paste to the pan and stir in. Now add water until the sauce reaches the right consistency. Bring back to a boil. Season with salt and pepper. Add the feta cubes and turn off the heat. I like to serve this with spaetzle or potatoes. Spiral pasta, tagliatelle, or rice also work well. If you don’t like zucchini and/or eggplant, you can also use peppers and/or tomatoes.