Provencal potato pan

Name: Provencal potato pan
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 350 g Potatoes; 2 TABLESPOONS Olive oil; 1 (250 g) small aubergine; 1 (250 g) Courgette; 1 yellow pepper; 2 Onions; 2 Garlic cloves; 1-2 TABLESPOONS Herbs of Provence or mixed fresh herbs (e.g. sage, rosemary, thyme); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Tomatoes

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

350 g Potatoes
2 TABLESPOONS Olive oil
1 (250 g) small aubergine
1 (250 g) Courgette
1 yellow pepper
2 Onions
2 Garlic cloves
1-2 TABLESPOONS Herbs of Provence or mixed fresh herbs (e.g. sage, rosemary, thyme)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Tomatoes

Directions

1
Peel, wash and cut the potatoes into large pieces. Fry in hot oil while turning for about 10 minutes. Wash and chop the aubergine, zucchini and peppers. Peel onions and garlic and cut into sticks or slices. Add all ingredients to the potatoes and fry for 5 minutes.
2
Season with herbs, salt and pepper. Wash, clean and quarter the tomatoes. Remove the seeds from the tomatoes and cut the flesh into cubes. Finally sprinkle over the vegetables