Recipe for Hungarian Potatoes 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
10 ml 2 tsp olive oil.
1 lrg Onion peeled and chopped.
2 x Cloves garlic, crushed.
1 lrg Aubergine diced.
2 x Red peppers de-seeded and
Sliced
15 ml 1 tbsp paprika.
100 gm 4 oz mushrooms sliced.
400 gm 14 oz chopped canned
Tomatoes
45 ml 3 tbsp tomato pure.
Sprig of thyme.
450 gm 12 oz potatoes scrubbed and
Cooked until just tender.
Ground black pepper.
Instructions:
Instructions: 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.

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