Potato dumplings on colorful vegetables

Ingredients for 2 servings:

• 1 pack of potatoes (potato turnovers), frozen, 6 pieces, variety of your choice
• 1 bell pepper(s), red
• 1 bell pepper(s), yellow
• 1 small eggplant(s), approx. 200 g
• 1 small zucchini, approx. 200 g
• 1 large onion(s)
• 2 garlic cloves
• 350 ml tomato sauce
• Salt and pepper, from the mill
• 1 pinch of nutmeg
• 1 pinch(s) of sugar
• 3 tbsp olive oil
• n. B. herbs, Mediterranean

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Peel the onion, halve it, and cut it into thin wedges. Deseed and core the bell peppers. Wash the eggplants and zucchini (scraped out the seeds), pat them dry, and chop them roughly. Peel the garlic. Preheat oven to 200°C (top/bottom heat). Place the potato parcels on a baking sheet lined with baking paper and bake according to the package instructions. Heat olive oil in a pan and fry the onion wedges until golden brown. Then add the eggplants, bell peppers, and zucchini and fry until golden brown. Crush the garlic, deglaze with the tomato sauce, and simmer for 5 minutes with the lid on over medium heat, stirring occasionally. Remove the lid, season with salt, pepper, nutmeg, and sugar, add the herbs, and simmer for another 5 minutes, seasoning again if necessary. Arrange the vegetables on warmed plates with the potato parcels.