Hungarian Potatoes

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 pure.

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. VARIATIONS. Chic pea hotpot. Delete the potato from the above recipe and add 14 oz 400 G cooked chic peas. Add 1 tsp ground cinnamon as well. VARIATION Ratatouille Delete the potatoes and mushrooms from the above recipe and add 1 lb 450 G sliced courgettes at the same time as the aubergine. Delete the paprika.