Eggplant Potato Stew
Potatoes, hot peppers and tender-melt-in-your-mouth chunks of eggplant are simmered up in a smoky paprika sauce to make this hearty and comforting eggplant potato stew.
2 tablespoon oil
1 medium (1 pound) eggplant, cut into 1 inch chunks
1 green hot pepper, coarsely chopped
1 onion, diced
4 garlic cloves, minced
1 tablespoon all-purpose flour
2 cups low sodium vegetable broth
2 tablespoons sweet paprika
1 teaspoon smoked paprika
3/4 pound Yukon gold potatoes, about 3 potatoes, cut into 1 inch pieces
2 tablespoons soy sauce
2 teaspoons granulated sugar
salt and pepper to taste
Step 1: Coat the bottom of a large pot with olive oil and place it over medium heat. When the oil is hot, add the potato. Sauté until lightly browned, about 5 minutes. Add the eggplants, onion, and garlic to the pot. Continue to sauté until eggplant and onions are tender, about 5 minutes. Sprinkle in the flour, stirring constantly, until it coats the veggies evenly.
Step 2: Add broth, sweet paprika, smoked paprika, potatoes, soy sauce, sugar to the pot. Raise heat to high and bring to a simmer. Lower heat and allow to simmer, covered, until the potatoes are fork tender, stirring occasionally, about 20 minutes.
Step 3: Uncovered. Add hot green pepper. Turn up the heat and cook till the sauce becomes thick. Remove from heat and season with salt and pepper to taste.
Serve with white rice.