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One-pot pasta with minced meat, eggplant and peppers

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Ingredients for 4 servings:

  • 320 g whole wheat pasta
  • 1 bell pepper
  • 1 eggplant(s)
  • 2 can/n tomatoes, chunky
  • 500 g minced meat
  • 250 ml coconut milk
  • 1 large onion(s)
  • Garlic, optional
  • 1 dash of soy sauce
  • 1 shot of balsamic vinegar
  • Honey
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

quick and easy to vary

Roughly dice the peppers and eggplant, and chop the onion. Brown the minced meat in a large pot, then add the onions. Sauté the vegetables for about 5 minutes. Add the pasta, tomatoes, and coconut milk to the pot. Fill the empty tomato cans with water and pour the water into the pot as well. Season with the remaining ingredients and stir well. Cover and bring to a boil over high heat, then simmer over medium heat for about 12 minutes. Stir occasionally. This recipe can be easily adapted with other vegetables.

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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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