Italian stew with eggplant

Name: Italian stew with eggplant
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: 2 eggplant; 2 onion; 125 g Mozzarella; 1 kg solid potatoes; 6 el mild olive oil; 350 g Tuscan sausages; 140 g tomato paste tin can

Potatoes, tomato paste, eggplants, Tuscan sausages, onion and mozzarella in an Italian stew.

Ingredients

Kitchen Stuff

1 puree tamper

Directions

Cut the aubergines into cubes of about 1 cm. Cut the onion into half rings and the mozzarella into cubes.
Sprinkle the aubergine generously with salt and let the moisture drain in a sieve in about 15 minutes.
Meanwhile, peel the potatoes and boil them in water with a little salt in about 20 minutes until done.
In the meantime, heat the oil in a frying pan and fry the sausages in approx. 10 min. Brown and done. Take them out of the pan and keep warm under aluminum foil.
Dab the eggplant dry. Add the oil to the shortening of the sausages and fry the eggplant in the same frying pan for about 10 minutes.
In the meantime, heat the oil in a large pan and fry the onion for about 5 minutes. Add the tomato paste and cook for 2 minutes.
Add the potatoes and puree with the puree mash. Scoop the aubergine and the mozzarella through. Season with salt and pepper.
Serve the stew with the sausages.