I served this stew with freshly baked bread. The traditional chicken paprikas served in my childhood home was served with dumplings, noodles or potatoes. Another classic Hungarian addition to this dish is sour cream dolloped on top. Pick your starch and enjoy a simple hearty stew. Add sour cream if you wish or keep it vegan as is.
2 Tablespoons canola oil
1 onion; diced
1 teaspoon sea salt
1 pepper; diced
2 cloves garlic; crushed
3 cups diced tomatoes
2 Tablespoons paprika
1 teaspoon marjoram
1/4 teaspoon fresh ground black pepper
dash (+) cayenne pepper (optional)
1 eggplant; cut into bite sized pieces
1 cup fresh parsley; chopped
Preheat a large stockpot with a heavy bottom over medium heat. Add canola oil and onions, sprinkle with salt, cover and sauté, stirring occasionally for 2 minutes. Add peppers, stir, cover and sauté another 2 minutes, stirring occasionally. Add garlic, tomatoes and spices, stir, cover and simmer until the tomatoes break up (about 8 minutes) stirring occasionally. Add the eggplant, stir, cover and bring to a simmer. Stir occasionally while the eggplant softens and absorbs the flavors in the pot (about 10 minutes). Remove from heat, add the parsley, stir and serve with your starch of choice.