Güveç

🥘 Ingredients

• aubergine 100 g
• potatoes 80 g
• onions 40 g
• carrots 70 g
• red bell pepper 100 g
• oil
• tomatoes 120 g
• smoked paprika 0.33 tsp
• rosemary 0.33 tsp
• thyme 0.33 tsp
• caraway 0.33 tsp
• tomato paste 75 g
• garlic paste 0.33 tsp
• sugar ½ tsp
• salt
• pepper
• water 30 ml

1. 1

   Dice the aubergine into neat cubes of the same size, peel and cube the potatoes , onions , carrots and red bell pepper into medium chunks.
2. 2

   Heat a deep frying pan or wok over a high heat with a little vegetable oil . Add the carrots and onions and sauté for 2 minutes until the onions are soft and translucent.
3. 3

   Add the aubergines, potatoes and bell peppers to the pan and fry, then dice the tomatoes and add them to the pan. Stir in smoked paprika , rosemary , thyme and caraway and sauté over a medium heat for 8 minutes to reduce the sauce.
4. 4

   Fry on a medium heat for 8 minutes , stirring occasionally to prevent burning on the bottom.
5. 5

   Add the tomato paste and garlic paste , sugar per serving, salt and pepper to taste at the end.
6. 6

   Stir in a little water to add some more liquid. Cover and stew over a low heat for 30 minutes , stirring occasionally.
7. 7

   Serve warm or completely cooled like a ratatouille with pasta or toasted ciabatta.