Provençal stew

Ingredients for 6 servings:

• 1 kg lamb (shoulder) or roast beef
• 250 ml red wine
• 2 cloves garlic
• 1 can of tomatoes, peeled
• 1 eggplant(s)
• 2 bell peppers, red and yellow, peeled
• 1 zucchini
• 2 sprigs rosemary
• 2 stalks of thyme
• Clarified butter
• olive oil
• salt and pepper

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes

Cut the meat into bite-sized pieces and brown in a roasting pan in hot clarified butter. Cut the onions into fairly small pieces, finely chop the garlic and herbs. Briefly add the onions and garlic to the meat and deglaze everything with the red wine. Add the peeled tomatoes, herbs, salt, and pepper to the meat and braise everything in a covered oven at 180°C for about 1 hour. In the meantime, slice the eggplant and zucchini. Cut the peeled bell peppers into bite-sized pieces. Heat plenty of olive oil in 2 pans. Brown the bell peppers in 1 pan, then add the eggplant pieces to the other pan, followed by the zucchini. Remove the meat pot from the oven and stir in the vegetables. Season everything again with salt and pepper. Serve with fresh ciabatta.