Vegetarian goulash

A tasty vegetarian dish.
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Serves 6

2 tablespoons olive oil
2 onions, diced
1 clove garlic, chopped
2 tablespoons paprika
2 baby eggplants
1 cup mushrooms, quartered
1 can chickpeas, drained
1 green capsicum, diced
1x 440g can diced tomatoes
½ cup water
½ cup tomato passata
Salt and pepper



1. Heat the oil in a large saucepan, on medium heat.
2. Add the onion and garlic. Soften onions by placing the lid on the saucepan and reducing the heat to low for 10 minutes.
3. Remove from heat.
4. Add paprika, mix well.
5. Add eggplant, mushrooms, chickpeas, capsicum, tomatoes, water, tomato passata.
6. Cook for 30 minutes with the lid off.
7. Add salt and pepper to taste.
8. Add sour cream just before serving.


Serve with pasta or rice.



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