Aubergine-Potato-Gulasch

Name: Aubergine-Potato-Gulasch
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 yellow, green and red pepper cubes (approx. 200 g each); 2 medium sized aubergines (approx. 300 g each); 750 g Potatoes; 1 (approx. 250 g) Vegetable Onion; 1 Garlic clove; 1 TABLESPOON Oil; 2 TABLESPOONS Sweet peppers; 1 l Vegetable broth (instant); 2 stem(s) Rosemary and thyme; 2 Bay leaves; 7-10 Tbsp Salt; 7-10 Tbsp grated rind of 1/2 untreated lemon; 7-10 Tbsp ground caraway; 7-10 Tbsp Pepper; 1 TABLESPOON ripened cream

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 yellow, green and red pepper cubes (approx. 200 g each)
2 medium sized aubergines (approx. 300 g each)
750 g Potatoes
1 (approx. 250 g) Vegetable Onion
1 Garlic clove
1 TABLESPOON Oil
2 TABLESPOONS Sweet peppers
1 l Vegetable broth (instant)
2 stem(s) Rosemary and thyme
2 Bay leaves
7-10 Tbsp Salt
7-10 Tbsp grated rind of 1/2 untreated lemon
7-10 Tbsp ground caraway
7-10 Tbsp Pepper
1 TABLESPOON ripened cream

Directions

1
Wash and clean the peppers and aubergines and cut them into medium-sized pieces. Peel, wash and quarter the potatoes. Peel and finely chop the onion. Peel garlic and chop finely.
2
Heat the oil in a pot and fry the onion in it until golden brown. Add prepared vegetables, except for 1 small potato to bind, and fry briefly. Add garlic and paprika powder, stir-fry and add the stock.
3
Wash the rosemary and thyme and dab dry. Add bay leaf, rosemary and thyme, except for 1 stalk for garnishing, and simmer for 15-20 minutes. Grate the rest of the potatoes finely and stir into the goulash about 10 minutes before the end of the cooking time.
4
Season with salt, lemon peel, caraway and pepper. Arrange aubergine goulash in a bowl and serve with a dollop of sour cream. Pluck off the remaining thyme and sprinkle the goulash with it.