Stew with eggplant and sucuk

Ingredients for 2 servings:

• 2 small sucuk, approx. 200 – 250 g
• 1 small eggplant(s)
• 1 bell pepper(s) of your choice
• 3 m.-sized potatoes
• 1 m.-sized onion(s)
• 3 m.-large vine tomatoes
• 1 garlic clove(s), optional
• salt and pepper
• Paprika powder, hot
• 1 tbsp sour cream
• n. B. red wine, dry

Instructions

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

also vegetarian delicious

Dice the sucuk, onion, bell pepper, eggplant, tomatoes, and potatoes. Brown the sausage until crispy (no need to add oil), then add the onion and potatoes and fry. Next, add the eggplant and bell pepper, simmer for about 20 minutes, and then deglaze with red wine (or water). Finally, add the tomatoes and spices and simmer until the vegetables are nice and soft (this is how I like it best). Serve the stew on plates and add a tablespoon of sour cream. Tip: I didn’t use garlic, as the sausage already contains garlic. If you’re making the stew without the sausage, use a little oil for browning and add some garlic as well.