Ingredients - serves 2 to 3
200g minced beef
1 medium aubergine, diced
1 small onion, peeled and diced
2 cloves of garlic, peeled and chopped
1 small red pepper, deseeded and diced
1 x 400g tin tomatoes
1 beef stock cube
splash Worchestershire sauce
1/4 cup red wine or water
1 tbsp oregano
salt and pepper
In a large saucepan fry the minced beef, onion, red pepper, garlic and aubergine until the beef has browned and the vegetables are softening. I don't use any additional fat as enough comes out of the beef.
Add the tomatoes, stock cube (the ones I use can be put in the dish as it is as it will dissolve during cooking, if using Oxo type cubes, crumble into the dish), Worchestershire sauce, red wine or water, oregano, salt and pepper.
Bring to the boil and then simmer gently for 40 to 45 mins, until beef is cooked and vegetables are soft.
Serve with boiled rice or fresh bread and Parmesan cheese.
As I had a bottle of red wine open for this dish, the drink Sangria goes well with this.
I mix 1 cups red wine to 1 cup mixed fruit juice and 2 cups tonic water or lemonaide. Chill before serving. Serve with a slice of orange or lemon.