I've always loved a good goulash, not for the chunks of meat found in most versions, but for the heady flavor of paprika and the rich, tomato-laced broth. This vegetarian recipe swaps in eggplant and mushrooms in place of meat, and the result is to die for. The braising turns the eggplant silky tender, so that it absolutely melts in your mouth. Even better, the vegetable absorbs all the rich flavor.
Serve this rich stew over rice or noodles, or with hunks of crusty bread for sopping up the delicious broth. A dollop of sour cream on top wouldn’t hurt a bit, either. It keeps well in the refrigerator for three or four days and can also be frozen, so make extra and plan to have leftovers.