Hungarian Potatoes

Name: Hungarian Potatoes
Ingredients: 2 teaspoons olive oil; 1 large onions peeled, chopped; 2 cloves garlic crushed.; 1 large eggplant diced; 2 each sweet red bell peppers diced; 1 tablespoon paprika; 4 ounces mushrooms sliced; 14 ounces tomatoes, canned chopped; 3 tablespoons tomato puree (passata); 12 ounces potatoes scrubbed, cooked

10 ingredients

7 steps

Ingredients

2 teaspoons olive oil
1 large onions peeled, chopped
2 cloves garlic crushed.
1 large eggplant diced
2 each sweet red bell peppers diced
1 tablespoon paprika
4 ounces mushrooms sliced
14 ounces tomatoes, canned chopped
3 tablespoons tomato puree (passata)
12 ounces potatoes scrubbed, cooked

Directions

1

Heat the oil in a large casserole dish.
2

Add the onion and cook over a low heat for 10 minutes or until brown.
3

Add garlic and cook for a further 10 minutes.
4

Add aubergine and pepper.
5

Cover with a lid and cook for a further 5 minutes.
6

Add the paprika and cook for 2 minutes.
7

Mix in the remaining vegetables, tomato pure, thyme and 2 tbsp water and simmer for 45 to 60 minutes or until cooked.