Ingredients (serves 4)

• 500 gms Lean Beef Mince
• 1 Cup eggplant, cubed
• 1 Cup zucchini, cubed
• 1 onion, chopped
• 3 garlic cloves, crushed
• 1 red chilli, diced
• 1/2 cup olives, halved
• 2 cans crushed tomatoes
• 1 Tbsp chilli flakes ( can be left out if you don't like too much spice)
• 1 Tbsp Basil
• 1 Tbsp oregano
• 1 Tsp paprika
• 2 Tsp Tabasco
• 1/2 Cup Greek yoghurt
• Coconut spray
• 4 large capsicum

Method

1. Pre heat oven to 180 degrees. Lightly spray a non-stick pan with coconut oil on high and brown the onion and mushrooms. Add the chilli and garlic and cook for a few minutes.
2. Add mince to fry pan and cook until brown, stirring every 30 seconds to prevent mince from clumping.
3. Add in the eggplant, zucchini, olives and the tomatoes along with all the spices and cook for 5 mins. Reduce and simmer on low for 15-20 mins
4. While the meat is simmering cut the capsicum in half and remove the seeds. Place on a baking tray and cook in oven for 5 mins.
5. Season the meat mixture with some salt and pepper and spoon the mixture into the capsicum halves. Bake in the oven for 15-20 mins, or until the capsicum starts to char.
6. Place a dollop of Greek yogurt on top of capsicum and serve on a bed of brown rice/quinoa/cous cos.

Notes

If cooking for children you can just leave out the chilli and add some cheese on top before baking, it still has plenty of flavour.