Hungarian Potatoes

• 2 teaspoons olive oil
• 1 large onions peeled, chopped
• 2 cloves garlic crushed.
• 1 large eggplant diced
• 2 each sweet red bell peppers diced
• 1 tablespoon paprika
• 4 ounces mushrooms sliced
• 14 ounces tomatoes, canned chopped
• 3 tablespoons tomato puree (passata)
• 12 ounces potatoes scrubbed, cooked

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

olive oil, onions, garlic, sweet red bell peppers, paprika, mushrooms, tomatoes, tomato puree, potatoes

Taken from recipeland.com/recipe/v/hungarian-potatoes-42359 (may not work)