Mediterranean vegetable pan with minced meat

Ingredients for 4 servings:

• 500 g minced meat, mixed
• 2 m.-large zucchini
• 2 small eggplants
• 1 onion(s)
• 2 garlic cloves
• 2 beefsteak tomatoes
• 2 tbsp olive oil
• ⅛ liter of water
• Salt
• Pepper from the mill
• Paprika powder, sweet
• some rosemary
• 1 tsp vegetable stock powder
• 100 g feta cheese
• possibly herbs, fresh, chopped

Instructions

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

Cut the zucchini into half slices. Dice the eggplant. Peel and finely chop the garlic and onion. Cut the tomatoes into wedges. Heat the oil in a pan and fry the minced meat until well browned. Season with salt, pepper, and paprika, then remove from the pan. Roughly chop the rosemary and sauté it in the frying fat with the garlic and onion. Add the eggplant and zucchini and fry. Pour in 1/8 liter of water, stir in the vegetable stock, and bring to a boil. Simmer over low heat for about 10 minutes. Dice the feta cheese, add the minced meat, and tomatoes to the vegetables, bring to a boil briefly, and season again if desired. Garnish with fresh herbs, if desired.