Ingrédients
Viande de boeuf hachée0.5 kilogram- Medium Eggplant1 kilogram
- Potatoes2 pieces
- Sweet Bell Peppers2 pieces
- Tomatoes, Juiced0.5 kilogram
- Onions, Chopped2 pieces
- Garlic, Chopped10 cloves
- Hot Pepper, to taste1 piece
Vinaigre4 tablespoons
Huile3 tablespoons
Poivre noir0
Sel0
Mesures
- 1
In a pot, brown the ground beef with the chopped onions until cooked, then set aside.
30 minutesMatériel requis:
Marmite - 2
Sauté the garlic with the oil until golden, then add the tomato juice and let the sauce cook until thickened. Add vinegar and season with salt and black pepper, then let the tomato sauce simmer until it becomes thick, then remove and set aside.
30 minutes - 3
Cut the bell peppers and potatoes into cubes and slice the eggplant into rounds. Fry each vegetable separately. In a Pyrex dish, layer the eggplant, then the bell peppers, then the fried potatoes, and pour half of the tomato sauce over, then add the ground beef on top.
30 minutesMatériel requis:🍳Pyrex Dish - 4
Repeat the layering of the fried vegetables, then pour the remaining sauce. Place the dish in the oven at 180 degrees Celsius for 30 minutes, then remove from the oven and serve.
30 minutes
Faits nutritionnels
Viande de boeuf hachéepour 100gVinaigrepour 100gHuilepour 100gPoivre noirpour 100gSelpour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.