Hungarian Potatoes

Photo by: robot-girl

Hungarian Potatoes

Food Ingredients:
10 teaspoons ml 2 olive oil 1 lrg Onion peeled and chopped. 2 Cloves garlic, crushed. 1 lrg Aubergine diced. 2 Red peppers de-seeded and Sliced 15 tablespoons ml 1 paprika 100 grams 4 oz mushrooms sliced 400 grams 14 oz chopped canned Tomatoes 45 tablespoons ml 3 tomato pure Sprig of thyme. 450 grams 12 oz potatoes scrubbed and Cooked until just tender. Ground black pepper. 30 tablespoons ml 2 water

Recipe preparation:
1 Heat the oil in a large casserole dish. Add the onion and cook over a low heat for 10 minutes or until brown. Add garlic and cook for a further 10 minutes. Add aubergine and pepper. Cover with a lid and cook for a further 5 minutes. Add the paprika and cook for 2 minutes. Mix in the remaining vegetables, tomato pure, thyme and 2 tbsp water and simmer for 45 to 60 minutes or until cooked. VARIATIONS. Chic pea hotpot. Delete the potato from the above recipe and add 14 oz 400 G cooked chic peas. Add 1 tsp ground cinnamon as well. VARIATION Ratatouille Delete the potatoes and mushrooms from the above recipe and add 1 lb 450 G sliced courgettes at the same time as the aubergine.

Recipe source: Foodista recipe