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Healthy Happy Hungry

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Vegetarian Eggplant Goulash

Growing up, goulash was the American version with ground beef, macaroni, and canned tomatoes.  We melted slices of American cheese over the top and sopped up the juices with slices of toasted white bread.  Needless to say, as an 8 year old it was one of my favorite dinners….  right after Kraft macaroni and cheese and chicken nuggets.  Ahhh…the joys of growing up in the 80s.

This version of goulash is of the Hungarian variety, with lots of peppers and paprika.   However, I won’t make claims as to authenticity as I used eggplant instead of chunks of meat.  But it is awesome nonetheless!

With the snow coming down outside, the fire place making things warm and toasty, and the sound of softly snoring digs filling the room, a big bowl of this and a chunk of bread make the perfect end to a busy winter day.

 

Vegetarian Eggplant Goulash
Author: Lori
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 2 Tablespoons olive oil
  • 1 medium (1 pound) eggplant, cut into 1 inch chunks
  • 5 red, orange, or yellow bell peppers, coarsely chopped
  • 1 onion, diced
  • 4 garlic cloves, minced
  • 2 cups canned diced tomatoes (optional: fire roasted variety)
  • 2 cups low sodium vegetable broth
  • 2 tablespoons sweet paprika
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 3/4 pound turnips (about 3), cut into 1 inch pieces
  • 2 tablespoons soy sauce
  • 1/2 teaspoon liquid smoke
  • salt and pepper to taste
Instructions
  1. Place chopped eggplant on a paper towel and microwave on high in 90 seconds bursts until the eggplant has started to shrink (about 4.5 minutes total).
  2. Coat the bottom of a large pot with olive oil and place it over medium heat. When the oil is hot, add the onion. Sauté until lightly browned, about 10 minutes. Add bell pepper, eggplant, and garlic to the pot. Continue to sauté until peppers and onions are tender, about 5 minutes.
  3. Add tomatoes, broth, sweet paprika, smoked paprika, thyme, bay leaf, turnips, soy sauce, and liquid smoke to the pot. Raise heat to high and bring to a simmer. Lower heat and allow to simmer, uncovered, until the potatoes are fork tender, stirring occasionally, about 20 minutes.
  4. Remove from heat and season with salt and pepper to taste. Remove and discard the bay leaf. Serve.

 

Adapted from Connoisseurus Veg.

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