L's Beef, Aubergine & Courgette Gratin
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 tsp ground cinnamon1 tsp paprika1 tsp black pepper1 tbsp chopped basilpinch of salt3 garlic cloves, crushedGood handful of closed cup mushrooms, chopped3 medium sized tomatoes, chopped1 tbsp red wine vinegar100ml red wine4 tbsp of soft margarine1 cup beef stock1 tbsp extra virgin olive oil1 tbsp tomatoe puree1 medium sized aubergine, diced2 medium sized courgettes, diced500g minced beef800g-1lb potatoes for mashing1 medium white onion, finely chopped1 green bell pepper, chopped400g can chopped tomatoes with juice
1. Trim and cube the aubergine. Put into a colander, sprinkle with a bit of salt and set to the side for 10mins, after which rinse thoroughly and set aside).
2. Prepare all the veg (courgette, mushrooms, fresh tomatoes, onion, green pepper, potatoe) by chopping/dicing.
3. Place the chopped potatoe into a pan of water, bring to the boil, then simmer until soft enough to mash with the margarine (do this preferably after the meat has been cooked, otherwise mash then put lid on pan and reserve).
4. Heat olive oil in a large heavy-based pan. Add onions and chopped/crushed (what ever you prefer) garlic and sautee until soft.
5. Add beef mince and keep stirring until browned all over.
6. Add vegetables one at a time and stir until thoroughly mixed (keep the fresh tomatoes until last), including the aubergine.
7. Stir in tin chopped tomatoes with juice, tomatoe puree, red wine (optional) and beef stock and red wine vinegar.
8. Stir in spice and herbs.
9. Simmer for 15 to 20 mins so meat is thoroughly cooked.
10. Mash potatoes (if not done so already). Divide between dishes and ladle the meat mixture to the side of the mash in each dish.
11. Serve with green beans or fresh green salad if desired. Is fine on its own though. Can also garnish with a sprig of Parsley or Basil leaves.
Number of Servings: 6
Recipe submitted by SparkPeople user LINDAPEARCE27.
2. Prepare all the veg (courgette, mushrooms, fresh tomatoes, onion, green pepper, potatoe) by chopping/dicing.
3. Place the chopped potatoe into a pan of water, bring to the boil, then simmer until soft enough to mash with the margarine (do this preferably after the meat has been cooked, otherwise mash then put lid on pan and reserve).
4. Heat olive oil in a large heavy-based pan. Add onions and chopped/crushed (what ever you prefer) garlic and sautee until soft.
5. Add beef mince and keep stirring until browned all over.
6. Add vegetables one at a time and stir until thoroughly mixed (keep the fresh tomatoes until last), including the aubergine.
7. Stir in tin chopped tomatoes with juice, tomatoe puree, red wine (optional) and beef stock and red wine vinegar.
8. Stir in spice and herbs.
9. Simmer for 15 to 20 mins so meat is thoroughly cooked.
10. Mash potatoes (if not done so already). Divide between dishes and ladle the meat mixture to the side of the mash in each dish.
11. Serve with green beans or fresh green salad if desired. Is fine on its own though. Can also garnish with a sprig of Parsley or Basil leaves.
Number of Servings: 6
Recipe submitted by SparkPeople user LINDAPEARCE27.
Nutritional Info Amount Per Serving
- Calories: 414.7
- Total Fat: 17.7 g
- Cholesterol: 0.0 mg
- Sodium: 180.9 mg
- Total Carbs: 34.4 g
- Dietary Fiber: 5.3 g
- Protein: 25.4 g
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