Fast provençal beef stew

Name: fast provençal beef stew
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: French
Ingredients: 1 eggplant; 1 kg something crumbly potatoes; 1 tl salt; 300 g beef chipolata; 2 onion; 2 el traditional olive oil; 1 Red pepper; 1 el dried Provençal herbs; 400 g tomato cubes

Beef stew with potatoes, eggplant, red pepper and tomato cubes.

Ingredients

Directions

Cut the aubergine into cubes and halve the potatoes. Spoon the aubergine cubes with the salt and let stand for 15 minutes.
Cook the potatoes according to the instructions on the package. Cut the sausages into 3 pieces and the onion each into 6 pieces.
Heat the oil in a frying pan and fry the sausages while nicely browning. Add the onions and stir-fry 3 min.
Rinse the eggplant cubes and pat dry with kitchen paper. Add them to the sausages and stir-fry 3 min.
Clean the peppers and cut into large pieces. Add the peppers, Provencal herbs, tomato cubes with moisture and season with salt and pepper.
Bring to boil. Stew with the lid on the pan for another 5 minutes. Divide the potatoes over plates and shovel the beef stew.