PREPARATION

  1. Wash the aubergine and courgette and cut them into 1 cm thick slices.
  2. Put them in a colander, sprinkle them with salt and leave them to stand for 1 hour.
  3. Peel the garlic and chop it very finely.
  4. Peel the onions and cut them into thin slices.
  5. Heat the olive oil in a pan and add the garlic and slices of onion.
  6. Fry the onions and garlic until golden brown and take them out of the pan.
  7. Put the minced meat in the pan and stir until the minced meat is completely cooked and loose.
  8. Sprinkle salt and pepper over the minced meat and put the onions back into the pan.
  9. Cut the slices of aubergine and courgette into cubes and add them to the minced meat.
  10. Wash both bell peppers, remove the seeds and cut the flesh into strips.
  11. Clean and halve the mushrooms.
  12. Wash the tomatoes and cut them into quarters.
  13. Add the bell peppers, mushrooms and tomatoes to the minced meat, put a lid on the pan and let the contents simmer for about 10 minutes.
  14. Add the coriander powder, white wine and chopped parsley.
  15. Season the dish to taste with salt and pepper.