Hungarian Day festival scheduled

Hooray You Heavenly Hungarians !

VEGANIZED HUNGARIAN Pörkölt

Here’s the perfect recipe to make use of garden fresh summer eggplant. This dish is adapted from a traditional Hungarian dish called Pörkölt, but it highlights healthy eggplant rather than animals, transforming it into delicious compassionate cuisine. The slow cooking allows it to really soak up the flavors of the wine and spices.

Ingredients:

1 large eggplant, chopped into large chunks
1 onion, diced
1 clove garlic, chopped fine
2 medium-size sweet peppers
1 large tomato
4 small sweet potatoes, chopped in 1/2-inch pieces
1 cup red wine (optional*)
1 cup vegetable broth
1 tsp. paprika
4 sprigs fresh marjoram, more to garnish
salt & pepper (to taste)

* If you choose not to use wine, simply add an extra cup of vegetable broth to the recipe.

Directions:

Pre-heat the oven to 300 F.
In a large stove- and oven-safe pot, saute the onions and garlic.
When the onions start to look translucent, toss in the eggplant and the peppers allow it to brown a little; add the paprika and toss through; add the potatoes, tomatoes, marjoram, wine and broth, bring to a simmer.
Transfer to the oven to braise uncovered for about 45 minutes.
Add salt an pepper to taste; garnish with chopped marjoram.