Recipe by Queen Dragon Mom
I had not intended to post this but it turned out so incredible that I must. Originally, it was a vegan recipe. We aren't vegetarians, let alone vegan! Thus, I have made some additions and modifications to the original. Even Himself who really hates eggplant loved this. That is a real victory! It takes some time for the eggplant to absorb the mixed flavors of the other ingredients. Patience is the key to this dish. It took a little over 2 hours on low heat to get the eggplant to the point that I believed it was just right. Vary the time according to what you like. Taste a cube every now and again, that is the best way to tell if it is to your taste. Any suggestions would be welcome.
Top Review by mwooster
I was looking for something different to do with eggplant and found this recipe. Thank you, it was wonderful! DH and I both really enjoyed the flavor. And it is better the second day!!! Yum.
- 1⁄4 cup olive oil, less as needed
- 1 large onion, cut into thin rounds
- 4 garlic cloves, slivered
- 3 tablespoons paprika, hot pimenton
- 1⁄2 teaspoon cayenne
- 1 1⁄2 lbs eggplants, peeled & cut in 1/2 inch cubes
- 2 bell peppers, cored & sliced very thin
- 1 cup vegetable broth
- 1 (14 ounce) can tomatoes
- 1⁄8 teaspoon liquid smoke, optional if not using pimenton (optional)
- 1⁄2 cup sour cream, room temperature
Directions See How It's Made
- In a 4+ quart braising pan, heat the olive oil on a low flame until it spreads entirely across bottom of pan. Add onions and peppers. Sweat until soft.
- Turn heat up and stir in garlic. Keep stirring until the garlic releases it's aroma. Turn heat down.
- Remove onion, peppers and garlic from pan. Add more oil if needed. Turn heat up to medium high.
- Add eggplant cubes, keep stirring until they are becoming aromatic. Add the onions, peppers and garlic back. Turn heat down and cover.
- Combine tomatoes and vegetable broth in a microwave safe bowl and heat almost to boiling. Pour this into onion/eggplant mixture in the braising pan. Stir to combine.
- Sprinkle pimenton over mixture and stir in well.
- Simmer on low heat until liquid is absorbed. This can take up to 2 hours. Stir occasionally.
- Remove pan from heat and let vegetable mixture cool until it is possible to pick up an eggplant cube with your bare fingers and eat it.
- Stir in room temperature sour cream.
- Serve over brown rice.