2lbseggplantabout 2 medium eggplants, cut into 1-inch cubes
2bell pepperssliced, any color—I used red and yellow
1cupvegetable broth
14ozdiced tomatoesI used Muir Glen Fire Roasted
⅛tspLiquid Smoke flavoring
½cuptofu sour creamsee below
Tofu Sour Cream
6ozlite silken tofu
1tbsplemon juice
½tbspcashew butteror tahini
¼tspsaltoptional
Instructions
Blend all the ingredients for the tofu sour cream until completely smooth.
Set aside in the refrigerator until needed.
In a large non-stick saucepan, sauté the onion in a small amount of water until it begins to brown, about 5–8 minutes.
Add the garlic, paprika, and optional red pepper, and stir for one minute.
Add the salt, eggplant, peppers, vegetable broth, and tomatoes. Cover and simmer until the eggplant is tender, about 15–20 minutes.
When the eggplant is done, check the seasonings and add more salt if necessary. Stir in the optional Liquid Smoke and the sour cream, and cook for another minute until warmed through.
Serve over pasta—I used Tinkyada Pasta Joy brown rice noodles—or rice.