Ratatouille with meat in a pan

1. Stage

As you understand, the amount of vegetables is approximate and you can vary it depending on your preferences and tastes. Chop the onions and fry them in vegetable oil. I did it in olive oil, for flavor. I didn't chop them up too finely.

2. Stage

Add the minced meat to the fried onions and fry on high heat until half cooked. Remove from the fire.

3. Stage

Add the eggplant to the empty skillet with the oil. The slicing can be whatever you like. In the meantime, slice the zucchini.

4. Stage

I peeled the zucchini, as it seemed a little too thick to me. It's been about 4-5 minutes since we sent the eggplant to stew. We add the zucchini.

5. Stage

Next, do the same with the peppers. The fire is moderately strong.

6. Stage

Now the tomatoes. Don't forget to stir.

7. Stage

We add our minced meat with all its juices, tomato paste, herbs, salt and pepper to taste, cover and stew over low heat for about 15-20 minutes.

8. Stage

Add finely chopped parsley, garlic, cover, turn off the heat and let stand for another 10 minutes.

9. Stage

I prefer this ratatouille with mashed potatoes or as a separate dish with toasted black bread! My husband likes it with rice.