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🍲 Eggplant and Minced Meat Stew

311 kcal · 30 min · 4 servings

Ingredients

• 1 red bell pepper
• 300 g corn kernels (1 can)
• 600 g peeled tomatoes (1 can)
• 500 g eggplants
• 1 onion
• 1 tbsp oil
• 300 g minced meat
• salt
• pepper (from the mill)
• 500 ml meat broth
• 1 tsp chili powder

Instructions

1. 1. Wash the bell pepper thoroughly.
2. 2. Cut the bell pepper in half.
3. 3. Remove the seeds and the hard stem base.
4. 4. Dice the flesh of the bell pepper into small cubes.
5. 5. Drain the corn in a sieve.
6. 6. Roughly shred the peeled tomatoes using two forks.
7. 7. Wash the eggplants.
8. 8. Cut the eggplants into quarters.
9. 9. Cut the eggplant pieces into bite-sized chunks.
10. 10. Peel the onion.
11. 11. Dice the onion finely.
12. 12. Heat some oil in a pan.
13. 13. Sauté the onions briefly in the hot oil.
14. 14. Add the minced meat to the pan.
15. 15. Fry the minced meat for about 6 to 8 minutes.
16. 16. Cook the meat until it is crumbly.
17. 17. Season the meat with salt and pepper.
18. 18. Add the eggplant pieces to the pan.
19. 19. Fry the eggplants briefly.
20. 20. Deglaze the dish with the tomatoes.
21. 21. Pour in the broth.
22. 22. Stir in the bell pepper cubes.
23. 23. Add the corn.
24. 24. Season the stew with chili powder.
25. 25. Add extra salt and pepper.
26. 26. Let the stew simmer gently for about 20 minutes.
27. 27. Serve the finished dish in small bowls.

Nutrition per serving

• kcal: 311
• Protein: 21 g · Fett/Fat: 16 g · Carbs: 19 g