Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

2. 2

   Add 2 pounds of 1-inch cubed eggplant to the hot oil and cook for 8-10 minutes, stirring occasionally, until it is browned and slightly softened; then remove the eggplant and set it aside.

3. 3

   Add the remaining 1 tablespoon of olive oil to the same pot, then add 1 large chopped yellow onion and 10 ounces of chopped bell peppers, cooking for 5-7 minutes until softened.

4. 4

   Stir in 4 minced garlic cloves, 1 tablespoon of smoked paprika, and 1 teaspoon of dried oregano, cooking for 1 minute until fragrant.

5. 5

   Pour in 28 ounces of crushed tomatoes, 2 cups of vegetable broth, 1 teaspoon of brown sugar, and 1 tablespoon of apple cider vinegar, scraping up any browned bits from the bottom of the pot.

6. 6

   Return the cooked eggplant to the pot, bring the mixture to a simmer, then reduce heat to low, cover, and braise for 30 minutes, or until the eggplant is very tender, stirring occasionally.

7. 7

   While the eggplant braises, combine 1 cup of crumbled cornbread with 2 tablespoons of melted unsalted butter in a small bowl.

8. 8

   Season the braised eggplant with salt and black pepper to taste, then sprinkle the buttery cornbread crumble over the top before serving hot.