Vegan Hungarian Eggplant

Vegan Hungarian Eggplant
Vegan Hungarian Eggplant

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    large eggplant, chopped into large chunks

  • 1

    onion, diced

  • 1

    clove garlic, chopped fine

  • 2

    medium-size sweet peppers

  • 1

    large tomato

  • 4

    small potatoes, chopped in 1/2-inch pieces

  • 1

    cup red wine (optional*)

  • 1

    cup vegetable broth

  • 1

    tsp. paprika

  • 4

    sprigs fresh marjoram, more to garnish

  • salt & pepper (to taste)

  • If you choose not to use wine, simply add an extra cup of vegetable broth to the recipe

Directions

1.Pre-heat the oven to 300 F. 2.In a large stove- and oven-safe pot, saute the onions and garlic. 3.When the onions start to look translucent, toss in the eggplant and the peppers allow it to brown a little; add the paprika and toss through; add the potatoes, tomatoes, marjoram, wine and broth, bring to a simmer. 4.Transfer to the oven to braise uncovered for about 45 minutes. 5.Add salt an pepper to taste; garnish with chopped marjoram.

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