For the chanterelle gröstl clean the chanterelles well, peel the potatoes and boil until firm to the bite. Then dice the potato, the bell pepper and the melanzani, cut the onion into fine rings and the bacon into thin strips.
Heat a large frying pan and fry the bacon and potatoes until crispy. Then add the chanterelle and the melanzani and continue to fry over high heat until the melanzani is soft. You can add some olive oil.
Add the bell bell pepper and the onion and sauté briefly. Season with salt and pepper.
Garnish with a few chopped leaves of marjoram and a little sour cream and serve the chanterelle gröstl in the pan.
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