Mediterranean potato pan

Ingredients for 2 servings:

• 1 eggplant(s)
• 1 red bell pepper(s)
• 1 chili pepper(s)
• 500 g potatoes, peeled
• 4 shallots
• 1 small onion(s)
• 4 garlic cloves
• 2 tbsp olive oil
• 2 tsp oregano, dried
• 125 ml vegetable stock
• 2 tomatoes, from the can
• 1 tbsp tomato paste
• salt and pepper
• Parsley, chopped (fresh or frozen)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

with eggplant

Dice the eggplant and carefully deseed the bell pepper and chili pepper. Peel, wash, and finely dice the potatoes. Peel and finely chop the onions and garlic, and slice the shallots. Heat the olive oil in a non-stick pan. Lightly fry the potatoes over high heat, then reduce the heat and add the onions, shallots (if you don’t have shallots on hand, use more onion) and garlic, and sauté lightly. Now add the eggplant, bell pepper, chili, and oregano and fry over medium heat for about 3 minutes, stirring frequently. Now add the vegetable stock, bring to a boil briefly, and then cover and cook the vegetables for about 10-15 minutes, until the potatoes are tender. Dice the tomatoes and stir in the tomato paste, then bring to a boil. The liquid should now be largely reduced. Let it simmer, covered, for a few more minutes, season with salt and pepper, and serve sprinkled with parsley.