Eggplant Goulash

5 from 19 votes

Potatoes, bell peppers, and tender-melt-in-your-mouth chunks of eggplant are simmered up in a smoky paprika sauce to make this hearty vegan goulash. This scrumptious stew is loaded with flavor and really easy to make — perfect for a busy weeknight dinner!

Prep Time15

Cook Time40

Total Time55

Course: Entree

Cuisine: American, Hungarian

Servings:

Calories: 287kcal

Author: Alissa

Ingredients

¼ cup olive oil
1 pound eggplant (about one medium eggplant), cut into ½ to 1 inch pieces)
1 red bell pepper, roughly chopped
1 onion, diced
4 garlic cloves, minced
1 tablespoon all-purpose flour
2 ½ cups vegetable broth
2 tablespoons sweet paprika
1 teaspoon smoked paprika
1 teaspoon caraway seed (optional)
1 bay leaf
¾ pound Yukon gold potatoes, about 3 potatoes, diced into ½ to 1 inch pieces)
1 cup canned diced tomatoes
2 tablespoons soy sauce
2 teaspoons organic granulated sugar
salt and pepper, to taste

US Customary - Metric

Instructions

Coat the bottom of a large pot with olive oil and place it over medium heat. When the oil is hot, add the eggplant. Cook the eggplant for about ten minutes, stirring occasionally, until the pieces are browned and tender.
Stir in the bell pepper and onion. Cook everything for about five minutes, stirring occasionally, until the onion and pepper start to soften.
Add the flour and garlic to the pot. Stir to coat the vegetables with the flour, and cook everything for about one minute, stirring constantly, until the garlic becomes very fragrant.
Stir in the broth, sweet paprika, smoked paprika, caraway, bay leaf, and potatoes. Raise the heat and bring the liquid to a boil. Lower the heat so that the stew is cooking at a low simmer, then cover the pot. Let the mixture simmer for about fifteen minutes, until the potatoes are fork tender. Uncover the pot every so often to give the mixture a stir.
Remove the lid and stir in the tomatoes, soy sauce, and sugar. Let the stew continue simmering for five to ten minutes, until it thickens slightly.
Remove the pot from heat. Remove and discard the bay leaf, then season the goulash with salt and pepper to taste.
Serve.

Notes

If your eggplant has been hanging around for a while, or shows some brown spots when you cut into it, be sure to salt it. Chop the eggplant, then place it into a colander and sprinkle generously with salt. Allow to sit for 30 minutes, then rinse off the salt, pat the pieces dry, and proceed with the recipe.

Nutrition