Eggplant Paprikash

Directions

1. 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. 2
   Turn heat up and stir in garlic. Keep stirring until the garlic releases it's aroma. Turn heat down.
3. 3
   Remove onion, peppers and garlic from pan. Add more oil if needed. Turn heat up to medium high.
4. 4
   Add eggplant cubes, keep stirring until they are becoming aromatic. Add the onions, peppers and garlic back. Turn heat down and cover.
5. 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. 6
   Sprinkle pimenton over mixture and stir in well.
7. 7
   Simmer on low heat until liquid is absorbed. This can take up to 2 hours. Stir occasionally.
8. 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. 9
   Stir in room temperature sour cream.
10. 10
    Serve over brown rice.