Eggplant Paprikash

• 1/4 cup olive oil, less as needed
• 1 large onion, cut into thin rounds
• 4 garlic cloves, slivered
• 3 tablespoons paprika, hot pimenton
• 1/2 teaspoon cayenne
• 1 1/2 lbs eggplants, peeled & cut in 1/2 inch cubes
• 2 bell peppers, cored & sliced very thin
• 1 cup vegetable broth
• 1 (14 ounce) can tomatoes
• 1/8 teaspoon liquid smoke, optional if not using pimenton (optional)
• 1/2 cup sour cream, room temperature

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.

olive oil, onion, garlic, paprika, cayenne, eggplants, bell peppers, vegetable broth, tomatoes, liquid smoke, sour cream

Taken from www.food.com/recipe/eggplant-paprikash-280063 (may not work)