Italian meets Dutch. Try this fantastic potato stew full of southern taste! A southern taste of aubergine topped of with some juicy mozzarella cheese and thyme flavoured sausages. This doesn’t look like a regular Italian dish. It’s more of a mix between the Dutch potatoes hodgepodge and popular vegetables and herbs used in the Italian cuisine.
Potato remains were found all the way back to 500 BC. They were worshiped then and worshiped now. A life without potatoes is unthinkable to me.
- 1 aubergine
- 500 grams of potatoes
- 4 sausages
- 2 tomatoes
- 1 onion
- 1 mozzarella (about 100 grams)
Slice the aubergine in thick slices of 1 cm. Rub salt in them and leave in a sif for 20 minutes so it can loose the fluid.
In the meantime you can start peeling the potatoes and boil in salted water for 15 minutes. Remove the water.
Bake the sausages in a frying pan for 10 minutes. Keep them warm in a separate bowl by covering with a dinner plate. Save the baking gravy.
Now you can dry the aubergine with kitchen paper.
Add olive oil to the frying pan and bake the aubergine in 10 minutes. Bake the onions in another frying pan. When they turn brown you can add some tomato puree.
Time for some mashing! When done you add the onions, potatoes, aubergine and mozzarella and gently stir together.
For serving: add some basil for decoration and place the sausages on the side or on top of the stew like I did.
You might also like: