Stew with Mediterranean vegetables and four kinds of sausage

Ingredients for 4 servings:

• 2 sausages, coarse
• 1 sausages, fine
• 1 small black pudding
• 2 small sausages (paprika sausages)
• 1 eggplant(s)
• 1 zucchini
• 4 large tomatoes
• 3 pointed peppers, red
• 2 onions, red
• 2 cloves garlic
• 1 pot of fresh thyme
• ½ liter stock, to taste
• salt and pepper
• Tomato paste
• Paprika paste

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Preheat the oven to 200°C. Peel the skin off the peppers with a vegetable peeler. Roughly chop the peppers, eggplant, zucchini, and tomatoes, and slice the onions. Place the vegetables in a large ovenproof dish and season with salt and pepper. Mix the stock with about 3 tablespoons of tomato paste and 1 tablespoon of paprika paste and pour about half of it over the vegetables. Place everything in the oven for about 25 minutes. If it gets too dark, cover with aluminum foil. Meanwhile, press the sausage meat out of the coarse and fine sausages and form them into dumplings. Slice the paprika and black pudding. Finely chop the garlic and parsley. Remove the vegetables from the oven, stir in the garlic, and scatter the sausages evenly over the vegetables. Pour in the remaining stock and return to the oven for another 10-15 minutes. Sprinkle with fresh parsley before serving. Serve with crispy potatoes or baguette.