Eggplant Paprikash

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READY IN: 2hrs 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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