INGREDIENTS

1 leek
1–2 cloves garlic (according to taste and size)
1/2 red chilli
2 eggplants
2 zucchini
2 red peppers
1 tbsp olive oil
200 g unseasoned tomato juice
900 g minced beef
5 tbsp balsamic vinegar
200 ml beef stock
Salt
Freshly ground black pepper
Leaves of 2 sprigs basil, finely chopped
Leaves from 1 sprig thyme, finely chopped

HOW TO MAKE IT

1. Clean the leek and cut into rings, peel the garlic and chop finely. Wash the 1/2 a chilli, deseed and finely chop. Wash, clean and chop the eggplants, zucchini and peppers.
2. Now heat the olive oil in a non-stick pan and fry the beef until browned, season with salt and pepper. Add the vegetables, chilli and garlic, and stir. Deglaze with the tomato juice and stock, bring to the boil, reduce heat and season with pepper and balsamic vinegar. Stir in the finely chopped herbs.
3. Serve with either rice or pasta.