Mediterranean potato dumplings with cream cheese

Ingredients for 4 servings:

• 500 g potato dumplings
• ½ eggplant(s)
• 1 small zucchini
• 1 bell pepper(s), yellow, orange or red
• 200 g cherry tomatoes
• 1 shallot(s)
• 1 garlic clove(s)
• 2 tbsp cream cheese, natural
• 2 sprigs rosemary
• Salt
• olive oil
• e.g. arugula and feta cubes

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

Wash the eggplant, zucchini, and bell pepper and cut into fairly small pieces. Halve the tomatoes and slice the shallot into thin rings. Sauté the vegetables one at a time in olive oil until lightly browned. Do not wipe the pan halfway through. Finally, briefly sauté the shallot and a crushed garlic clove, then add the sautéed vegetables and two sprigs of rosemary. Sauté the whole thing for a few minutes. Stir in the cream cheese and season with salt. Let the vegetables simmer, while you fry the potato dumplings until golden brown. Add them to the vegetables and mix everything together well. Serve with a few leaves of arugula and cubes of feta, if desired.