Meatball and Vegetable Casserole
Ingredients
Meatball
- 500g medium-fat ground meat
- 1 egg
- 1 clove grated garlic
- 1 cup bread crumbs
- 1 small grated onion
- 1 teaspoon salt
- Black pepper to taste
- Red pepper powder to taste
- Cumin to taste
- Chili flakes to taste
Vegetables
- 3 medium potatoes
- 3 eggplants
- 3 green chili peppers
- 2 red bell peppers
Sauce
- 2 tomatoes
- 1 clove grated garlic
- 1 tablespoon tomato paste
- 1 tablespoon pepper paste
- 2 cups water
- 1/2 teaspoon salt
For frying
- Vegetable oil
Optional topping
- Grated cheese
Preparation
Mix the meatball ingredients in a bowl, knead well, shape into small balls, and refrigerate covered.
Peel eggplants in stripes, cube them, soak in salted water for 10-15 minutes to remove bitterness, then drain and dry.
Peel and cube the potatoes.
Wash and roughly chop the peppers, not too small.
Fry eggplants in plenty of oil until lightly colored, fry potatoes and peppers similarly until lightly colored, then drain on paper towels to remove excess oil.
Fry the meatballs in hot oil and distribute into casserole dishes.
Distribute the fried vegetables into the casserole dishes.
For the sauce, peel and finely chop the tomatoes and cook in a pan or pot.
Add the pastes, grated garlic, and a little salt, cook for a bit, then add water and cook on high heat for 5 more minutes before turning off the heat.
Pour the sauce into the casseroles and place them on a baking sheet.
Optionally, bake without cheese if desired.
Sprinkle grated cheese on top and bake in a preheated oven at 180°C until cheese melts and lightly browns, about 20 minutes.
Notes
Enjoy your meal.
