Hungarian Vegan Lecsó with Eggplant

Ingredients

• 3 medium Bell Peppers (mixed colors)
• 4 medium Tomatoes
• 1 medium Eggplant
• 1 large Onion
• 4 cloves Garlic
• 1 tablespoon Sweet Paprika
• 3 tablespoons Olive Oil
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 2 tablespoons Fresh Parsley

Instructions

1. 1Prepare your vegetables: Cut the 3 medium bell peppers (mixed colors) into 1-inch pieces. Cut the 4 medium tomatoes into 1-inch pieces. Cut the 1 medium eggplant into 1-inch cubes. Dice the 1 large onion. Mince the 4 cloves of garlic.
2. 2Heat 3 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium heat (350°F / 175°C). Add the diced 1 large onion and cook, stirring occasionally, for 5-7 minutes, or until the onion is softened and looks translucent.
3. 3Add the minced 4 cloves of garlic to the pot and cook for 1 minute more, stirring constantly, until you can smell its fragrance. Be careful not to let it burn.
4. 4Add the cut 3 medium bell peppers and the cubed 1 medium eggplant to the pot. Cook for 10 minutes, stirring occasionally, allowing the vegetables to soften slightly.
5. 5Stir in the cut 4 medium tomatoes, 1 tablespoon of sweet paprika, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix everything together well.
6. 6Bring the mixture to a gentle simmer, then cover the pot. Reduce the heat to low (250°F / 120°C) and let it simmer for 30-40 minutes, stirring every 10 minutes. The vegetables are ready when they are tender when pierced with a fork.
7. 7Remove the pot from the heat. Stir in the 2 tablespoons of fresh parsley. Serve the Hungarian Vegan Lecsó hot.

Related Guides