Vegetable stew with minced meat and eggplant in the oven

Step-by-step cooking

1. Step 1:

   

   Prepare the ingredients. Wash the vegetables. Peel the onion, carrot and garlic. If you have a tender stomach, it is also better to peel the eggplant. Not everyone likes its sharpness in the skin. Salt and pepper the minced meat, knead it well and leave it to rest.

2. Step 2:

   

   Cut the vegetables. Let's salt the eggplants generously and leave them to let the juice.

3. Step 3:

   

   Grease the oven pan with butter. If you don't like garlic in dishes, but you love its smell, cut the clove in half and rub the shape with a slice, and then smear with oil. So the finished food will be with a light garlic flavor.

4. Step 4:

   

   Fry the minced meat well on a spoonful of sunflower oil. In order for the crust to set as quickly as possible, we will not mix it until the last. Ideally, mix it once during the entire cooking time. When the crust has taken hold, add butter, flour and wine, and fry and stir until a homogeneous sauce is formed and the smell of alcohol disappears.

5. Step 5:

   

   Let the finished minced meat cool slightly and put it in a baking dish.

7. Step 6:

   

   Fry the carrots in the same pan with a spoonful of oil.

8. Step 7:

   

   Add onion and sliced garlic. We will fry until ready. Transfer to a plate.

9. Step 8:

   

   In the same pan, fry the eggplants washed from salt in the remaining sunflower oil. Almost at the end, add the washed and coarsely chopped greens.

10. Step 9:

    

    Mix all the vegetables and put them to the minced meat. Pour water into the frying pan, where everything was fried, and boil it. Pour the vegetables almost to the top and slightly pierce the minced meat with a fork so that the butter and flour from it begin to mix with the broth. Sprinkle an even layer of breadcrumbs on top. You can mix breadcrumbs with parmesan, dill and garlic. The crust will then be very tasty, but this time we wanted a pure taste.

11. Step 10:

    

    Bake for about an hour at 160-170 degrees. Let it cool down a little - and you can serve.