1small green 8 ball zucchinicut into bite size chunks
1yellow pattypan squashcut into bite size chunks
½small auberginecut into bite size chunks
Fresh parsely and extra-virgin olive oil to garnish
Heat a skillet over medium-high heat. Melt a little bit of cooking fat (lard or ghee preferred) and add the sliced mushrooms, salt and pepper. Cook for one or two minutes, until they become nice and golden brown, then add the chopped courgettes and aubergine. Continue cooking until sligtly softened, about one or two minutes more.
Stir in the cooked ground beef and tomato and continue cooking for another minute or so, until the ground beef is heated all the way through.
Transfer to a shallow bowl and garnish with fresh parsley and drizzle generously with extra-virgin olive oil.
Take a moment to truly savor and appreciate this beautiful dish that you just prepared! Imagine yourself in a place where you'd really love to be (or if you already are, be super thankful for that and take a good long look around you!)
*You can also use uncooked ground beef, just add it after you're done cooking the mushrooms and make sure you cook it all the way through before you continue with the zucchinis and eggplant.