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  Hungarian Potatoes
  Category: Main Course
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 299
Ingredients:
10 ml 2 tsp olive oil.
1 large Onion peeled and chopped.
2 Cloves garlic, crushed.
1 large Aubergine diced.
2 Red peppers de-seeded and
Sliced
15 ml 1 tbsp paprika.
100 g 4 oz mushrooms sliced.
400 g 14 oz chopped canned
Tomatoes
45 ml 3 tbsp tomato pure.
Sprig of thyme.
450 g 12 oz potatoes scrubbed and
Cooked until just tender.
Ground black pepper.
30 ml 2 tbsp water.
Instructions:
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. Delete the paprika.
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