Index ::: [ Recipe ] [ Main Dish ]
Eggplant Goulash
4 servings

[ INGREDIENTS ]

Extra-Virgin Olive Oil
Eggplant
Red Bell Pepper
Onion
Garlic
All-Purpose Flour
Diced Tomatoes
Vegetable Broth
Sweet Paprika
Smoked Paprika
Dried Thyme
Bay Leaf
Yukon Gold Potatoes
Soy Sauce
Granulated Sugar
Salt
Black Pepper

[ INSTRUCTIONS ]

1. Coat the bottom of a large pot with :
   
   1/4 Cup Extra-Virgin Olive Oil;
   and place it over medium heat.
2. When the oil is hot, add :
   
   1 Medium (1 pound) Eggplant, Cut into 1 Inch Chunks;.
3. Sauté until lightly browned, about 10 minutes.
4. Add :
   
   1 Red Bell Pepper, Coarsely Chopped;
   1 Onion, Diced;
   4 Garlic Cloves, Minced;
   to the pot.
5. Continue to sauté until peppers and onions are tender, about 5 minutes.
6. Sprinkle in :
   
   1 Tablespoon All-Purpose Flour;
   stirring constantly, until it coats the veggies evenly.
7. Add :
   
   1 Cup Canned Diced Tomatoes;
   2 Cups Vegetable Broth;
   2 Tablespoons Sweet Paprika;
   1 Teaspoon Smoked Paprika;
   1 Teaspoon Dried Thyme;
   1 Bay Leaf;
   3 Yukon Gold Potatoes, Cut Into 1 Inch Pieces;
   2 Tablespoons Soy Sauce;
   2 Teaspoons Granulated Sugar;
   to the pot.
8. Raise heat to high and bring to a simmer.
9. Lower heat and allow to simmer, uncovered, until the potatoes are fork tender, stirring occasionally, about 20 minutes.
10. Remove from heat and season with :
    
    Salt, to Taste;
    Black Pepper, to Taste;
11. Remove and discard the bay leaf.
12. Serve.

[ NOTE ]

If your eggplant has been hanging around for a while, or shows some brown spots when you cut into it, be sure to salt it. Chop the eggplant, then place it into a colander and sprinkle generously with salt. Allow to sit for 30 minutes, then rinse off the salt, pat the pieces dry, and proceed with the recipe.

::: View the original recipe for Eggplant Goulash at connoisseurusveg.com