Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium heat.

2. 2

   Add 4 pieces of bratwurst links to the pot and cook until browned on all sides, then remove and set aside.

3. 3

   Add 1 large onion, chopped, and 2 minced garlic cloves to the same pot, cooking until the onion is softened, about 5 minutes.

4. 4

   Stir in 1 large eggplant, cubed, and 2 medium potatoes, peeled and cubed, and cook for 5-7 minutes until slightly softened.

5. 5

   Pour in 4 cups of vegetable broth, add 1 teaspoon of sweet paprika and 0.5 teaspoon of caraway seeds, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper, then bring the mixture to a simmer.

6. 6

   Return the browned bratwurst links to the pot, reduce the heat to low, cover, and simmer for 25-30 minutes, or until the potatoes and eggplant are tender.

7. 7

   Stir in 2 tablespoons of Dijon mustard and 0.25 cup of chopped fresh parsley just before serving.