Hello Dear Witches...!

Having Mathias sick these last few days has been a bit stressful for me, as it has taken up enough time for me to do some other activities, even the time for cooking has been reduced, because I have had to do magic so that he eats something, his appetite has diminished a lot, making things more difficult for me. But today has been a day of improvement, as he asked me to prepare pasta with meat sauce.

And although he asked me for a meat sauce, I couldn't help but take advantage of the opportunity and put some vegetables in it, he doesn't like them very much, so I have to take advantage of the opportunities I have to include them in his diet, and the truth is that it's very good for all of us at home to increase the consumption of vegetables, and decrease the meat, which is what I've been trying to do lately. So in this way, what was originally a meal just for Mi Mathias, ended up being a meal for everyone and very delicious.

At the end I added 25% meat and the other 75% combined with eggplants and carrots, which resulted in a creamy meat and vegetable sauce, which I would love to use in a delicious pasticho or lasagna for the future. . Enjoy! .

Ingredients

300 gr of ground or minced meat.

500 gr of aubergine peeled and finely chopped in cubes.

200 g finely chopped carrot in cubes.

2 Mature chopped tomatoes.

2 Medium onions chopped into cubes.

1 Large red bell pepper, diced.

4 or 5 cloves of garlic.

1 Cup chopped chives.

1 Tbsp common salt.

1 tsp. cumin powder.

1/2 tsp turmeric powder.

Oregano and basil to taste.

Preparation

Difficulty level: Low

Preparation time: 15 Minutes

Baking time: 60 Minutes

This is a really easy preparation, we start by adding the tomatoes, onion, chives, paprika and garlic in a pot and add a couple of cups of water to boil this and thereby prepare a base sauce, add half the salt and half the cumin, plus the turmeric, and let it cook for about 15 minutes, and set aside.

Season the meat with the rest of the salt and cumin, and in another pot sprinkle the sugar and let it brown a little, then add the meat and this way brown it, with this we avoid adding oil and get a beautiful color in our sauce without using so many tomatoes.

With the meat already browned (in my case let it darken a little more, to give more intensity to the color of the sauce), add the carrot and mix, then add the chopped eggplants, stir and add the sauce we had reserved, previously liquefied. .

Cook over medium heat and cover for about 30 minutes. We will get a creamy sauce, because the carrot and eggplant when cooked are very soft, so no one will notice that this delicious sauce has vegetables, which is ideal for those little ones who do not like to eat vegetables, and in my case I fall like ring to the finger, because at home are not very fanatical of vegetables.