INGREDIENTS
1/4 cup
olive oil
1
medium (1 pound) eggplant, (cut into 1 inch chunks)
1
red bell pepper, (coarsely chopped)
1
onion, (diced)
4
garlic cloves, (minced)
1 tbsp
all-purpose flour
1 cup
canned diced tomatoes
2 cups
low sodium vegetable broth
2 tbsp
sweet paprika
1 tsp
smoked paprika
1 tsp
dried thyme
1
bay leaf
3/4 lb
Yukon gold potatoes, (about 3 potatoes, cut into 1 inch pieces)
2 tbsp
soy sauce
2 tsp
granulated sugar
1/2 tsp
liquid smoke
salt and pepper