Vegan Mousakka Goulash

Ingredients (Serves 2)

• 1 teaspoon olive oil
• 2 cloves garlic, minced
• 1 cipollini onion, cut into half-moon slices
• 1 red pepper, diced
• 5 small fingerling potatoes,cubed
• 4 small heirloom tomatoes (we used German strawberry tomatoes), chopped
• 1 and 1/4 cup veggie stock (homemade, seasoned with fennel, cinnamon and garlic salt)
• 1/2 teaspoon iodized sea salt
• Fresh ground pepper, to taste
• 2 teaspoons paprika (we used more – suit your own taste buds!)
• 2 teaspoons whole rosemary (dry) crumbled with you fingers
• 1 medium eggplant

Instructions

1. Peel eggplant (I partially peeled it because I like the purple color in my dish), dice, place in a colander, salt and let sit for one hour over a sink (it will release moisture).
2. Saute garlic, onion and red pepper in olive oil in a large skillet over medium-high heat.
3. Add potatoes, tomatoes, veggie stock, salt, pepper, paprika and rosemary to the skillet and bring to a boil.
4. Cover the skillet, reduce heat to low and simmer for 20 minutes
5. Rinse the eggplant well, pat dry with a paper towel, and add to the skillet. Bring everything back to a boil, then reduce heat, cover and simmer for 5 more minutes.
6. Serve with a dash of paprika and enjoy!

Don’t you just love cooking with freshly harvested produce?  We both loved this dish and suspect it will be a new go-to meal to cook together this fall.

What are your favorite late summer / early fall veggies?