Preparation time
30 min
Cooking time
24 min
Portion size
235 g
Season
Spring
List of ingredients
45g of tomato
55g of courgette (seedless)
20g of bell pepper
55g of eggplant
30g of veal
½ onion
½ tsp olive oil
½ clove of garlic
Age
4 to 6 months
Step by step
Blanch the tomato, remove the skin, cut it in half and remove the seeds.
Wash the courgette thoroughly and cut it into thin slices.
Wash the pepper under running water and remove the stem. Cut it in half lengthwise to remove the seeds and the thin white membrane inside. Finally, cut it into thin strips and then into cubes.
Wash the eggplant, remove the stem and leaves, and cut it into small 1 cm cubes.
Peel the quarter of an onion (white part) keeping only the white part, wash it and cut it into small pieces.
Place the half clove of garlic in the herb net.
Place the tomato in the steamer basket.
Place the pepper in the steamer basket.
Place the eggplant in the steamer basket.
Place the onion in the steamer basket.
Place the courgette in the steamer basket.
Place the spice ball in the steamer basket.
Fill the water water tank to level 3 and start cooking.
Cut the veal into small pieces and cook it in a non-stick pan, without any fat.
Mix all the vegetables and the veal together and put them in a small gratin dish and bake the mixture in the oven for 20 minutes at 170°C.
Drizzle the vegetables with a little olive oil.
