“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.”
READY IN:
2hrs 20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. Turn heat up and stir in garlic. Keep stirring until the garlic releases it's aroma. Turn heat down.
  3. Remove onion, peppers and garlic from pan. Add more oil if needed. Turn heat up to medium high.
  4. Add eggplant cubes, keep stirring until they are becoming aromatic. Add the onions, peppers and garlic back. Turn heat down and cover.
  5. 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.
  6. Sprinkle pimenton over mixture and stir in well.
  7. Simmer on low heat until liquid is absorbed. This can take up to 2 hours. Stir occasionally.
  8. 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.
  9. Stir in room temperature sour cream.
  10. Serve over brown rice.

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