A few weeks ago Dave and I spent a blissful 36 hours in Connecticut. On our way home we stopped at a farm and picked up produce harvested that morning: garlic, cipollini onions, German strawberry tomatoes, fingerling potatoes, and eggplant. We wanted to use all of the ingredients in a one-pot dish so we just started slicing, dicing, sauteing, seasoning, and simmering. Suddenly we had a meal.
What to name this vibrantly colorful oh-so-tasty recipe? I Googled the list of ingredients and got a few hits for mousakka, a Greek dish. Our liberal use of paprika and cooking method (stewed) was reminiscent of the Hungarian goulash from Dave’s childhood.
Foodies and ethnic-dining purists, don’t judge!
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
- 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).
- Saute garlic, onion and red pepper in olive oil in a large skillet over medium-high heat.
- Add potatoes, tomatoes, veggie stock, salt, pepper, paprika and rosemary to the skillet and bring to a boil.
- Cover the skillet, reduce heat to low and simmer for 20 minutes
- 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.
- 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?