Lecho is a Hungarian dish known in Slovakia, Ukraine, Germany and the Czech Republic. The vegetable version with lightly fried fatback is served in Hungary as a side dish for meat or as a single course. You may add sliced sausages as well. Sometimes we prepare lecho with courgette or aubergine, making the dish similar to Provencal ratatouille.

Lecho and Breton style beans reminds me of school time when we had to cook something tasty, cheap and ... a lot of it. An additional asset was the possibility of reheating the dish without losing the quality and flavor.

Ingredients (for two people):
4 sausages
1 red pepper
1 courgette
1 onion
2 cloves of garlic
2 tablespoons of oil
1 tin of tomatoes (cubed)
1 teaspoon of paprika
2 tablespoons of oil
salt and pepper

Cut the courgettes, pepper, garlic and onion into slices. Heat the oil in a big saucepan and fry the garlic and onion. Add the pepper and courgette. Fry for 3-4 minutes. Slice the sausages. Add the tomatoes, paprika and sausages to the vegetables. Spice it up with salt and pepper and stew on a low heat until the vegetables are soft but crunchy. Serve with rice or a fresh crunchy kaiser roll.

Enjoy your meal!