Hungarian Eggplant Paprika

Serves 3-4.

Ingredients:

• 2 Tbsp olive oil
• 4 c eggplant cut in 1″ chunks (unpeeled)
• 1 medium onion chopped
• 2 cloves garlic, crushed
• 1 jalapeño pepper, seeded, minced
• 1 c canned diced tomatoes
• 2 c water
• 2 medium potatoes, peeled, cut in 1/2 inch pieces
• 1/2 Tbsp smoked paprika
• 1 Tbsp Hungarian paprika
• 1 tsp thyme
• 1 bay leaf
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 1/2 Tbsp corn starch

Directions:

1. In a large pot over medium heat, warm the olive oil.
2. Add eggplant and onions; sauté 10 minutes.
3. Stir in the garlic and jalapeño pepper; sauté another minute.
4. Pour in the tomatoes and water. Add potatoes, smoked paprika, Hungarian paprika, thyme, bay leaf, salt and pepper. Stir and bring to a simmer.
5. Reduce heat to lowest setting and cover. Simmer 30 minutes, stirring mid-way.
6. Mix the cornstarch in a couple of tablespoons of water. Stir it into the pot and continue stirring until slightly thickened and hot.
7. Serve hot with crusty bread, or ladle it over rice or noodles.