I've always loved a good goulash, not for the chunks of meat found in most versions, but for the heady flavor of paprika and the rich, tomato-laced broth. This vegetarian recipe swaps in eggplant and mushrooms in place of meat, and the result is to die for. The braising turns the eggplant silky tender, so that it absolutely melts in your mouth. Even better, the vegetable absorbs all the rich flavor.
Serve this rich stew over rice or noodles, or with hunks of crusty bread for sopping up the delicious broth. A dollop of sour cream on top wouldn’t hurt a bit, either. It keeps well in the refrigerator for three or four days and can also be frozen, so make extra and plan to have leftovers.
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Vegetarian Eggplant Goulash
6
10
50 minutes
1 hour
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, minced
1 cup chopped mushrooms
1 large eggplant, peeled and chopped
1 teaspoon kosher salt
1 tablespoon flour
2 tablespoons sweet paprika
1 teaspoon dried oregano
3 cups vegetable broth
One 14.5-ounce can diced tomatoes
1 cup red wine
Heat the oil in a stockpot or Dutch oven over medium-high heat. Add the onions and cook, stirring frequently, until softened, about 5 minutes.
Add the garlic, mushrooms, eggplant and salt, and cook, stirring, until the mushrooms have softened, about 5 minutes more.
Stir in the flour, paprika and oregano, and then add the broth, tomatoes and wine.
Reduce the heat to medium-low, cover the pot, and let simmer for about 40 minutes, until the eggplant is very tender.
Serve hot.