Colourful aubergine goulash

Name: Colourful aubergine goulash
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2-3 Aubergines (approx. 750 g); 750 g colourful peppers; 750 g potatoes, 3 onions; 1 garlic clove, 2-3 tablespoons oil; 1-2 TABLESPOONS Sweet peppers; 3 TSP Vegetable broth (instant); 2 stem(s) Rosemary + Thyme; 2 bay leaves, salt, pepper; 7-10 Tbsp off. peel 1/2 untreated lemon; 150 g Schmand/Crème fraîche

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2-3 Aubergines (approx. 750 g)
750 g colourful peppers
750 g potatoes, 3 onions
1 garlic clove, 2-3 tablespoons oil
1-2 TABLESPOONS Sweet peppers
3 TSP Vegetable broth (instant)
2 stem(s) Rosemary + Thyme
2 bay leaves, salt, pepper
7-10 Tbsp off. peel 1/2 untreated lemon
150 g Schmand/Crème fraîche

Directions

1
Vegetables and potatoes clean and/or peel, wash and, up to 1 potato, roughly dice. Peel onions and garlic. Chop both
2
Heat the oil in a large pot. Brown the onions and garlic. Sauté the prepared vegetables in it in portions. Add all the vegetables. Sprinkle with paprika powder and sauté briefly. Deglaze with 3/4-1 l water. Bring to the boil, stir in stock. Wash and add herbs. Simmer everything open for about 20 minutes.
3
After about 10 minutes, rub in the remaining potatoes to bind them. Season to taste with salt, pepper and lemon peel. Arrange the goulash with sour cream