Recipe - Hungarian Potatoes

10 ml 2 tsp olive oil.
1 lg Onion peeled and chopped.
2 Cloves garlic, crushed.
1 lg Aubergine minced .
2 Red peppers deseeded and
Sliced
15 ml 1 tbsp paprika.
100 g 4 ounce mushrooms cut or sliced up .
400 g 14 ounce chopped canned
Tomatoes
45 ml 3 tbsp tomato pure.
Sprig of thyme.
450 g 12 ounce potatoes scrubbed and
Cooked until just tender.
Ground black pepper.
30 ml 2 tbsp water.

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 ounce 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 pound 450 G cut or sliced up courgettes at the
same time as the aubergine. Delete the paprika.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini