Summary

Ingredients

• 1 eggplant (s)
• 1 red pepper (s)
• 1 chilli pepper (s)
• 500 g potato (s), peeled
• 4 shallot (s)
• 1 small onion (s)
• 4 clove (s) garlic
• 2 tablespoon olive oil
• 2 teaspoons oregano, dried
• 125 ml vegetable stock
• 2 canned tomato (s)
• 1 tablespoon tomato paste
• salt and pepper
• Parsley, chopped (fresh or frozen)

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Instructions

1. Dice the aubergine, carefully core the bell pepper and chilli pepper. Peel, wash and dice the potatoes. Peel and finely chop the onions and garlic, cut the shallots into wedges.
2. Heat the olive oil in a non-stick pan. Sear the potatoes over a high heat, then reduce the heat and add the onions, shallots (if you don`t have shallots on hand, use more onions) and garlic, sauté gently. Now add the aubergine, paprika, chilli and oregano and fry over medium heat for about 3 minutes, stirring often.
3. Now pour in the vegetable stock, briefly bring to the boil and then cook the vegetables covered for about 10-15 minutes until the potatoes are soft. Dice the tomatoes and fold in the tomato paste, bring to the boil. The liquid should now be reduced as much as possible. Cover and let stand for a few more minutes, season with salt and pepper and serve sprinkled with parsley.