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Eggplant Paprikash

Eggplant PaprikashHere is an Hungarian inspired recipe that makes good use of a jar of roasted sweet peppers. *If your peppers are packed in oil, reserve that good oil and refrigerate it for up to a week for use in salads, soups and casseroles. Peppers packed in water may be simply rinsed and drained for this recipe.

Serves 4-5.?


  • 1 Tbsp olive oil
  • 1 c onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp dried sage
  • 1 medium eggplant, cut in large chunks (leave peel on)
  • 1/2 green pepper, de-seeded and cut into chunks
  • 1-12 oz jar fire roasted red peppers, cut in large chunks (*see note above)
  • 1 Tbsp paprika
  • 1 c diced tomatoes, fresh or canned
  • 2 Tbsp parsley, minced
  • 1 c chicken style vegetarian broth
  • 1 bay leaf
  • 1/4 tsp sea salt
  • 1/8 tsp black pepper


  1. Preheat oven to 300 degrees F. In a Dutch oven or oven-proof large skillet, heat the oil and saute the onions for about 4 minutes. Add the garlic and sage and saute another minute.
  2. Stir in the eggplant and green pepper; allow to brown for a couple of minutes, turn, and brown on the other side.
  3. Rinse and drain the bottled red pepper (*see note at top); add to pot. Stir in the paprika, tomatoes, parsley, broth, bay leaf, salt and pepper; bring to a simmer, blending well.
  4. Carefully place the simmering pot/pan in oven and cook uncovered for about 45 minutes. Serve hot with a good crusty bread or over buttered egg noodles.

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