Hungarian Potatoes
By: Anonymous
Published: Wednesday, December 9, 2009 - 2:11am

Ingredients




10 teaspoons ml 2  olive oil
1 lrg Onion peeled and chopped.
2 Cloves garlic, crushed.
1 lrg Aubergine diced.
2 Red peppers de-seeded and
Sliced
15 tablespoons ml 1  paprika
100 grams 4 oz mushrooms sliced
400 grams 14 oz chopped canned
Tomatoes
45 tablespoons ml 3  tomato pure
Sprig of thyme.
450 grams 12 oz potatoes scrubbed and
Cooked until just tender.
Ground black pepper.
30 tablespoons ml 2  water

Preparation

1 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.