Summary

Ingredients

• 1 onion (s)
• 1 clove garlic
• 1 eggplant (s)
• 2 medium potato (s), waxy
• 3 medium tomato (s)
• 2 hot peppers
• 8 tablespoon olive oil
• salt
• 0.5 teaspoon ½ sugar
• Black pepper
• 0.5 teaspoon ½ paprika powder, noble sweet
• 1 tablespoon vinegar (wine)

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Instructions

1. Peel the onions and garlic and cut into small cubes. Wash and clean the aubergine and cut into cubes about 1 cm in size. Peel the potatoes and cut them into 1 cm pieces.
2. Score the tomatoes at the bottom, scald with hot water for about 30 seconds, peel and dice (omit the seeds if necessary). Halve the peppers, clean, core and cut into fine strips.
3. Heat 2 tablespoons of olive oil in a pan, fry the onions and garlic until translucent and then remove. Add another 4 tablespoons of oil to the pan and fry the aubergine cubes brown on all sides. Then take it out as well.
4. Pour the remaining oil into the pan and fry the potatoes all around. Add the tomatoes, eggplant and onion-garlic mixture to the potatoes again and season the mixture with salt, sugar and pepper to taste. Cover and simmer on a low heat for 15 minutes. Finally stir in the paprika powder and vinegar, season again if necessary.
5. The ragout can be eaten warm and cold.
6. This goes well with flat bread, for example.