Materials
1 eggplant diced
Beans 1/2 kg cut into thin long strips
Potato 1 cubed
Zucchini 1 cubed
Tomatoes 4 cubes diced
Onion chopped 1 piece
Butter 2 tablespoons
Oil 2 tablespoons
Garlic 1 clove chopped
Water for 3 cups sauce
Tomato paste 1 tablespoon for sauce
Pepper paste 1 teaspoon for sauce
Salt 1 teaspoon for sauce
DIRECTIONS
Put the butter and vegetable oil in the pot at the same time and add the chopped onion, garlic and green beans.
Fry for a full 5 minutes.
Add the chopped potatoes to the pot. Continue cooking with the other vegetables for another 4 minutes.
Then add the chopped zucchini, eggplant and tomato.
Cook together for about 10 minutes.
Add the tomato paste that has been opened in hot water on it and cook for 20 minutes on low heat.
Turn off the stove and infuse the food for 15 minutes.
