Cevapcici with Vegetables

Ingredients

• 2 onions
• 2 Garlic cloves
• 1 eggplant
• 1 Zucchini
• 1 bell pepper
• 4 tomatoes
• 2 tbsp olive oil
• 1 sprig rosemary
• 3 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp Dried oregano
• Salt
• black pepper (freshly ground)
• 300 g minced beef
• 2 tsp sweet paprika
• Cayenne pepper

Instructions

1. 1.

   Peel and finely chop the onions and garlic. Clean, wash, and dice the eggplant and zucchini. Halve the bell pepper, remove seeds, wash, and roughly dice. Briefly blanch the tomatoes in boiling water, cool, peel, and dice the flesh.

2. 2.

   Heat 1 tbsp oil in a high-sided pan. Sauté half the onions until translucent, add half the garlic and vegetables, and cook for 5 minutes over medium heat while stirring. Wash rosemary, shake dry, pluck leaves. Stir tomato paste into the vegetables, season with thyme, oregano, rosemary, salt, and pepper. Cover and simmer on low heat for 15 minutes, stirring occasionally and adding water if needed.

3. 3.

   Knead minced beef with remaining onions and garlic. Season well with salt, paprika, and cayenne pepper. Form eight small rolls. Heat remaining oil in a non-stick pan and brown the cevapcici on all sides over medium heat for 8–10 minutes. Plate with the vegetables and serve.