Summary

Ingredients

• 1 small onion (s)
• 1 teaspoon fat, for frying (oil or clarified butter)
• 2 potato (s), preferably floury-boiled
• 1 tablespoon tomato paste
• 2 tablespoon ajvar, or paprika pulp
• 200 ml water or broth
• salt
• Pepper, black, freshly ground
• paprika powder
• 1 large red pepper (s)
• 50 g feta cheese

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Instructions

1. Clean and dice the onion and fry in the oil. In the meantime, clean and dice the potatoes and sweat them too. Roast the tomato paste and ajvar briefly, fill up immediately with water or broth, season and simmer gently for about 15 minutes.
2. In the meantime, clean and dice the peppers and crumble or dice the feta. Add paprika and simmer for another 5 minutes - the potatoes should then be soft. If necessary, add a little more water or broth, but don`t let it get too soupy. If necessary, roughly mash the stew and serve sprinkled with the feta.
3. Variations:
4. Suitable for seasoning include: also: garlic, oregano, chili spices, cayenne pepper, cumin / cumin, harissa, thyme or similar - as well as a pinch of sugar.
5. You can also use only tomato paste or just ajvar - or tomato puree and less broth instead.
6. My son eats leftovers (or overcooked items) cold with a wholemeal bread roll - great for school, studies or something.