November 23, 2009
This is Part II in the Must Empty The Fridge series, starring:
- 1 large onion
- 1-2 cloves of garlic
- 5-6 medium potatoes
- 2 smallish eggplants (or 1 large)
- 1 bell pepper (composed, in my case, of 1/2 a green one and 1/2 a red one)
- ~2 cups of liquid (chicken broth, vegetable broth, water, or a combination)
- 1 tablespoon paprika (at least! …I won’t tell you how much I really used)
- salt to taste
- Saute the onions and garlic for 4-5 minutes.
- Add the potatoes, eggplant, paprika, salt, liquid. Simmer until the vegetables are soft; 15-20 minutes should do the trick.
- Add the peppers and let them get warm and happy for another minute or so.
- Serve over egg noodles.
Now, paprikash can be one of those comfort foods that transports some of us straight to our grandmother’s house, to a different continent and a different time… But that’s perhaps only if sweet paprika is used? I happened to use hot paprika, which gave the dish zero grandmotherly comfort but a whole lot of delicious roars and thunderbolts.