Vegetable stew with beef sausages

Ingredients for 4 servings:

• 2 cans of tomatoes, chopped
• 3 m.-sized potatoes
• 4 medium-sized carrots
• 1 large kohlrabi
• 1 large zucchini
• 1 large eggplant(s)
• 3 tsp, heaped vegetable broth, instant
• 2 beef sausages

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Like my mom always cooked it.

Pour the tomatoes into a large pot and season with 2-3 heaped teaspoons of stock powder. I turn on the stove so the tomatoes can heat up, and then peel and dice the ingredients directly into the pot in the order listed above; this works well with the cooking times. Peel the potatoes, carrots, and kohlrabi and cut them into bite-sized cubes. Quarter the zucchini and eggplant and cut them into pieces. After adding the eggplant, the stew needs to simmer for about 20-30 minutes over low heat, until the eggplant begins to break down and the potatoes are soft. Stir frequently and add a little water if necessary. Then turn off the heat, thinly slice the sausages, and let them heat up in the stew for 5-10 minutes. Season to taste with more stock powder, if desired. Sounds boring, but tastes delicious!