Izmir-style kofte with eggplant and peppers

Beef, Onion, Almond flour, Thyme, Chili pepper, Table salt, Black pepper, Eggplant, Bell pepper, Passata, Olive oil, Garlic, Tomato paste, Rosemary, Table salt, Black pepper

Bake: 45 min. Mix: 5 min. Slice: 5 min.

For the kofte

Mix beef (500 g) with onion (100 g), almond flour (40 g), dried thyme (1 g), table salt (to taste), black pepper (to taste), and chili pepper (1 g). Shape long oval kofte.

Vegetables and sauce

Cut eggplant (400 g) and bell pepper (250 g), then add garlic (25 g). Mix tomato paste (15 g), passata (250 g), olive oil (40 g), rosemary (1 g), table salt (to taste), and black pepper (to taste). Put the kofte and vegetables in a baking dish, pour over the sauce, cover tightly with foil, and bake at 200 degrees C for about 45 minutes.