I was after something for dinner that was hearty and warming but still packed with veggies. This eggplant capsicum goulash was an excellent answer. It’s both full of veggies and flavour and left me super satisfied afterwards. It’s vegan friendly too!
I tweaked a recipe I found here
Ingredients List
- 1/4 cup olive oil
- 1 medium eggplant
- 2 medium capsicum
- 1 brown onion
- 4 cloves garlic
- 1tbs flour
- 1.5tbs sweet paprika
- 1tbs smoked paprika
- 1tsp dried thyme
- 1 bay leaf
- 2tbs soy sauce
- 2tsp caster sugar
- 1/2 tsp liquid smoke (optional but excellent!)
- 3-4 medium potatoes
- Can of tomatoes
- 2 cups vegetable stock
- Salt and pepper
Steps
- Heat the oil in the bottom of a large, heavy bottomed pan
- Chop the eggplant into chunks then add to the oil and cook, stirring occasionally, for 10 minutes until lightly browned
- Chop the capsicum into similar sized chunks and dice the onion and garlic
- Add to the pot and stir to combine, then cook until softened, around 5 minutes
- Add the flour and stir to coat all the vegetables
- Stir through the spices, herbs,, soy sauce, sugar and liquid smoke (if using)
- Chop the potatoes in to chunks and add to the pot along with the tomatoes and stock, stirring to combine
- Bring the the boil then reduce to a simmer and cook, uncovered, for 20 minutes until the potatoes are tender
- Remove the bay leaf then season with salt and pepper
I know that looks like a lot of ingredients for this eggplant capsicum goulash but most of them are pantry staples so it’s not as daunting as it might look! Plus, it is seriously simple and all happens in one pot so there are limited dishes to be done! I make this in my Le Creuset pan – you definitely want something large that holds heat well to let it all simmer away and develop all that delicious flavour. Plus it’s so simple to clean afterwards!
This eggplant capsicum goulash is a filling, warming dish without being overly heavy, which can be a difficult balance with winter dishes. Paprika is one of my favourite spices so dishes that rely on it for flavour will always be a winner in my mind! I definitely recommend using a mix of sweet and smokey paprika if you can – especially if you don’t have liquid smoke to add in to the mix.
Who wants to add this eggplant capsicum goulash to their menu this week?
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I Spy Plum Pie is Liz, an early 30s kiwi-born, Melbourne raised girl who is passionate about the environment and sustainability, food, exploring and learning new things. Join me on my journey to a happy, sustainable life!