Vegan Hungarian Lecsó with Eggplant

Ingredients

• 1 large Eggplant
• 3 medium Bell Peppers (mix of colors)
• 4 medium Tomatoes
• 1 large Onion
• 4 cloves Garlic
• 2 tablespoons Sweet Paprika
• 1 teaspoon Smoked Paprika
• 2 tablespoons Tomato Paste
• 1/2 cup Vegetable Broth
• 3 tablespoons Olive Oil
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper

Instructions

1. 1Prepare your vegetables: Cut the 1 large eggplant into 1-inch cubes. Cut the 3 medium bell peppers into 1-inch pieces. Cut the 4 medium tomatoes into 1-inch chunks. Peel and dice the 1 large onion into 1/2-inch pieces. Peel and 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, until it is softened and translucent, about 5 minutes.
3. 3Add the minced 4 cloves of garlic to the pot and cook for 1 minute more, until fragrant. Be careful not to burn the garlic.
4. 4Stir in the cubed 1 large eggplant and the chopped 3 medium bell peppers. Cook for 10 minutes, stirring occasionally, until the vegetables begin to soften slightly.
5. 5Add the chopped 4 medium tomatoes, 2 tablespoons of tomato paste, 2 tablespoons of sweet paprika, 1 teaspoon of smoked paprika, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to the pot. Stir everything together well to coat the vegetables.
6. 6Pour in the 1/2 cup of vegetable broth. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and cook for 20 to 30 minutes. Stir occasionally and check the vegetables; they are done when they are tender when pierced with a fork.
7. 7Serve the Vegan Hungarian Lecsó hot.

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