ProvenÇaalse saus

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1 aubergine
1 courgette
1 ui
2 teentjes knoflook
3 eetlepels olie
100 gr magere spekblokjes
400 gr gehakt
1 glas rode wijn of bouillon
3 1/2 dl tomatensaus (pot)
1 theelepel ProvenÇaalse kruiden
100 gr groene olijven zonder pit

Snijd de aubergine en de courgette in blokjes en pel en snipper de ui en de
knoflook.
Verhit de olie en bak de spekblokjes hierin krokant.
Voeg het gehakt toe en bak het rul.
Voeg de aubergine, courgette, ui en knoflook toe en bak ze 2 minuten zachtjes
mee.
Doe de wijn, de tomatensaus en de ProvenÇaalse kruiden in de pan en laat
de saus 10-15 minuten zachtjes pruttelen.
Roer de olijven door de saus en voeg zout en peper naar smaak toe.
Serveer de saus met (Franse) eiermacaroni.

Variatie:
Gebruik alleen 2 courgettes, gebruik lamsgehakt, vervang de olijven door 2
eetlepels kappertjes.
Serveer er geraspte oude kaas bij.