>> servings: 1
>> produce: 400%g
>> calories: 245%kkal
>> protein: 9%g
>> total fat: 0.3%g
>> total carb.: 51%g

Dice the @aubergine{100%g} into neat cubes of the same size, peel and cube the @potatoes{80%g}, @onions{40%g}, @carrots{70%g} and @red bell pepper{100%g} into medium chunks.

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.

Add the aubergines, potatoes and bell peppers to the pan and fry, then dice the @tomatoes{120%g} and add them to the pan. Stir in @smoked paprika{1/3%tsp}, @rosemary{1/3%tsp}, @thyme{1/3%tsp} and @caraway{1/3%tsp} and sauté over a medium heat for ~{8%minutes} to reduce the sauce.

Fry on a medium heat for ~{8%minutes}, stirring occasionally to prevent burning on the bottom.

Add the @tomato paste{75%g} and @garlic paste{1/3%tsp}, @sugar{1/2%tsp} per serving, @salt and @pepper to taste at the end.

Stir in a little @water{30%ml} to add some more liquid. Cover and stew over a low heat for ~{30%minutes}, stirring occasionally.

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