Pepper ratatouille

Ingredients for 3 servings:

• 1 red bell pepper(s)
• 600 g potatoes
• 4 small shallots
• olive oil
• ¼ liter broth
• possibly water
• Paprika powder, sweet
• 300 g tomatoes, chopped from the can
• Salt
• 1 tsp cumin
• 1 sprig(s) of thyme

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

ideal as a side dish or with meat dishes

Wash and dice the bell pepper, as well as the peeled potatoes. Cut the shallots into rings and divide them into two equal portions. Sauté half of the shallots in olive oil until translucent, then add the diced potatoes, fry briefly on the surface, season with salt, and gradually add the stock until they are cooked al dente. Remove from the heat and dust with paprika, turning several times until the diced shallots are a pale orange color on all sides. In another pan (preferably with high sides), lightly fry the remaining shallots in olive oil, briefly frying the cumin. Add the diced bell peppers, a dash of stock (if you have any left) or water, the tomato pieces, capers, thyme, and a pinch of salt, and simmer over low heat for about 20 minutes. Turn occasionally. You can keep the lid closed at first, but towards the end, when the vegetables have softened, let any excess liquid evaporate. Keep in mind that the potatoes, which are now added to the pepper pan, will absorb some of the liquid. Stir in well and serve. Serve with meat skewers, for example.