Chopped Vegetable Casserole

Name: Chopped Vegetable Casserole
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Onion; 1 Garlic clove; 500 g mixed minced meat; 4 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Rose peppers; 1 can(s) (850 ml) peeled tomatoes; 1 (approx. 250 g) small aubergine; 1 (approx. 200 g) Courgette; 1 (approx. 200 g) yellow pepper; 7-10 Tbsp fresh or dried marjoram; 75 g grated parmesan cheese

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Onion
1 Garlic clove
500 g mixed minced meat
4 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Rose peppers
1 can(s) (850 ml) peeled tomatoes
1 (approx. 250 g) small aubergine
1 (approx. 200 g) Courgette
1 (approx. 200 g) yellow pepper
7-10 Tbsp fresh or dried marjoram
75 g grated parmesan cheese

Directions

1
Peel and finely dice the onion and garlic. Fry onion, garlic and minced meat in 2 tablespoons of hot oil until crispy. Season with salt, pepper and paprika. Chop the tomatoes in the tin and add to the minced meat. Bring to the boil once.
2
Season if necessary. Clean, wash and chop the vegetables. One after the other, fry them briefly in the remaining oil. Season with salt, pepper and marjoram. Put the minced meat and vegetables into an ovenproof dish, sprinkle with cheese and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for 15-20 minutes