I want to offer you a very delicious, fragrant and healthy dish. Prepare simple, everything can be adjusted to your liking. At first I did not add the tomato paste, but it seemed to me that something — something was missing, and tomato paste and lemon zest everything was perfect.
Eggplant — 2
Potatoes — 6
Sweet pepper — 3
Bulb — 2
cloves of garlic — 1
Dried peppers — 2 teaspoons
Broth (meat or vegetable) — 750 ml
salt — to taste
Pepper — to taste
bay leaf — 2
Rosemary — to taste
thyme — to taste
zest of half a lemon — on — request
2 tablespoons tomato paste — on — request
1. Eggplant mine, cut into small cubes and soaked in water. Onions and garlic are finely chopped. Potatoes (except for one piece), and bell pepper cut into cubes. In a frying pan warm up the oil and fry the garlic and onion until transparent. Eggplant squeeze of juice and add to the onions, fry for 3 minutes.
2. Then add the potatoes, peppers, thyme, paprika, bay leaf, rosemary, salt and pepper. Fill stew broth and simmer 20 — 25 minutes. The remaining potatoes rubbed on a coarse grater, 10 minutes before end of cooking add it to the stew, stir and continue to simmer. When serving sprinkle with herbs and — if desired, pour the sour cream.