Vegan Hungarian Eggplant Recipe 455

Steps:

• Peel eggplants in such a way that 3 strips of skin remain on each eggplant. Cut peeled eggplant into 1/2-inch slices. The strips of skin will prevent the eggplant slices from falling apart while cooking.
• Bring vegetable broth to a boil in a large pot and cook eggplant slices in batches for 1 minute. Pour into a sieve and drain well.
• Preheat oven to 375 degrees F (190 degrees C). Grease a large baking dish with 1 tablespoon olive oil. Spread out eggplant slices on the bottom of the baking dish.
• Heat remaining 2 tablespoons olive oil in a large skillet over medium heat and cook bell peppers, onions, and garlic until softened, 5 to 10 minutes. Season with salt and pepper and layer over eggplant. Add tomato slices; season with salt and pepper.
• Bake in the preheated oven until vegetables are tender, 20 to 30 minutes.

Steps:

• 1.Pre-heat the oven to 300 F. 2.In a large stove- and oven-safe pot, saute the onions and garlic. 3.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. 4.Transfer to the oven to braise uncovered for about 45 minutes. 5.Add salt an pepper to taste; garnish with chopped marjoram.