That’s what I’m calling it, anyway. I just made it up and put it in the oven. I’m putting it in writing so I don’t forget in case it turns out good. 
Cut up two large eggplant and place in enameled cast iron Dutch oven on stove with some olive oil. Cook briefly. Add a generous amount of Hungarian paprika. Add salt, black pepper, and garlic powder. Add some caraway seeds. Add extra olive oil and red wine vinegar. Add one bag of frozen roasted peppers. Cover Dutch oven and place in 400°F oven until done. (I don’t know how long it will take … maybe an hour?)
I’ll report later on how it turned out.
