A few weeks ago Dave and I spent a blissful 36 hours in Connecticut. On our way home we stopped at a farm and picked up produce harvested that morning: garlic, cipollini onions, German strawberry tomatoes, fingerling potatoes, and eggplant. We wanted to use all of the ingredients in a one-pot dish so we just started slicing, dicing, sauteing, seasoning, and simmering. Suddenly we had a meal.

What to name this vibrantly colorful oh-so-tasty recipe? I Googled the list of ingredients and got a few hits for mousakka, a Greek dish. Our liberal use of paprika and cooking method (stewed) was reminiscent of the Hungarian goulash from Dave’s childhood.

Hmm…Mousakka Goulash?

Foodies and ethnic-dining purists, don’t judge!