Peel and wash potatoes, cut them into a cane, fry in plenty of oil. A golden time, remove them and set aside them. Put some oil in the pot, incorporate onions and chili peppers, cut into thick julienne.
Cut the aubergines into thick strips, shelled, Sauté 5 minutes, add the peeled and chopped tomatoes, Salt, pepper, oregano, the garlic, laurel, thyme and broth. Cover and cook for 4 minutes, from the first strong escape, from the pot valve.
If necessary when undoing the pot, thicken the sauce with a teaspoon of corn starch, dissolved in cold water. Cook for a few seconds with the pot uncovered.
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