Half a pepper, 5 brown mushrooms, 2 onions (one red, one white), half a courgette, some fresh tomatoes, some tinned tomatoes, some red wine, olive oil, salt and pepper to taste
Cut your courgette lengthways down the middle twice, but not to the very end. This will make it easier to cut into slices.
Put a good thick layer of olive oil in a pan and fry the onions on a medium-low temperature for a minute, followed shortly by the other vegetables (except tomatoes). Let them sweat for a while. Add the minced lamb and mix thoroughly until all ingredients are spread equally throughout the pan.
Add the non-tinned tomatoes and once the mince has browned, add the tinned tomatoes.
Put in as much wine as you like - I use half a bottle over the coming 30 minutes, keeping the whole thing nice and moist.
I served mine with linguine, but some boiled potatoes would have been just as good.