Hungarian Potatoes
(4 servings)

10 ml 2 tsp olive oil.
1 lg Onion peeled and chopped.
2 Cloves garlic, crushed.
1 lg Aubergine diced.
2 Red peppers de-seeded and sliced
15 ml 1 tbsp paprika.
100 g 4 oz mushrooms sliced.
400 g 14 oz chopped canned tomatoes
45 ml 3 tbsp tomato puree
Sprig of thyme.
450 g 12 oz potatoes scrubbed and
Cooked until just tender.
Ground black pepper.
30 ml 2 tbsp water.

Heat the oil in a large casserole dish. Add the onion and cook over a low heat for 10 minutes or until brown. Add garlic and cook for a further 10 minutes. Add aubergine and pepper. Cover with a lid and cook for a further 5 minutes. Add the paprika and cook for 2 minutes. Mix in the remaining vegetables, tomato pure, thyme and 2 tbsp water and simmer for 45 to 60 minutes or until cooked.