Serves 6

• 1.1 lb lean ground beef

• 2 red onions, chopped into wedges

• 4 garlic cloves, sliced

• 1 eggplant, chopped

• 1 zucchini, chopped

• 3 bell peppers, chopped

• 5 tomatoes, chopped

• bunch of basil, stalk and leaves separated, chopped

• 1 tbsp. olive oil

• dried thyme, to taste

• 14 oz. can chopped tomatoes

• 2tbsp. tomato paste

• 1 tbsp. balsamic vinegar

• ½ a lemon, zested

Heat a dry nonstick pan over high heat and cook the beef until browned. Transfer to a dish and set aside.

Heat half the oil in a large saucepan over medium heat, add the eggplant, zucchini, and peppers. Cook for 5 mins, then also transfer into a dish and set aside. 

Add the remaining oil to the pan, and cook the onion, garlic, basil stalks and thyme for about 10 mins.

Next, add in the cooked vegetables and beef alongside the chopped tomatoes, tomato paste, and vinegar. Season with salt and pepper and mix well. Simmer covered, over low heat for 35 minutes.

Lastly, add in the basil leaves, lemon zest and season with salt and pepper to taste. Mix well and serve.