Date: Tue, 23 Jun 1998 11:23:27 -0700
From: "Zoe Sodja" (firstname.lastname@example.org)
1 red bell pepper
salt and freshly ground black pepper
1 tablespoon sweet paprika (or to taste)
1 onion, finely chopped
2 garlic cloves, finely chopped (I added way more garlic)
1 tomato, finely chopped
2 tablespoons flour
1 cup stock
3/4 cup FF sour cream
2 tablespoons chopped parsley, for garnish (optional)
1. Slice eggplant, mushrooms, and bell pepper - place in bowl and season with
salt, pepper, and half the paprika. Toss and let stand for 5 minutes.
2. Saute the onion and garlic in your favorite saute medium (water or stock or
spray) until they are soft and just beginning to brown, about 5 minutes,
stirring often. Add the tomato after 3 minutes. Stir in the flour and
remaining paprika and cook for 1 minute.
3. Stir in the eggplant mixture and cook for 1 minute. Stir in the stock and
sour cream. Gently simmer until the veggies are cooked and the sauce is nicely
thickened, 8 to 10 minutes. Add salt, pepper, and paprika as needed to taste.
4. Transfer the paprikas to plates or a platter. Garnish with dollops of sour
cream sprinkled with parsley, if desired. This is good served on flat noodles.
Makes 4 servings