Ratatouille à la Horst

Ingredients for 4 servings:

• 150 g minced meat
• 3 bell peppers
• 2 m.-sized carrot(s)
• 1 m.-large eggplant(s)
• 1 m.-large fennel
• 1 m.-large zucchini
• 1 m.-sized onion(s)
• 2 cans of tomatoes, peeled
• 1 tbsp vegetable broth
• 1 tbsp herbs de Provence
• Garlic
• olive oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Wash the vegetables and slice the bell peppers into strips and halves. Slice the carrots. Halve and slice the eggplant. Cut the fennel into pieces. Slice the zucchini. Finely chop the onion and garlic. Fry the onions and garlic in olive oil until translucent. Add the minced meat and fry. Add the fennel and carrot, then the remaining vegetables and fry. Add the tomatoes, vegetable stock, and herbs. Mix everything well. I let it simmer in the pressure cooker for 12-15 minutes until everything is soft. It goes well with flatbread. If you have any leftovers, they freeze very well.