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Armenian Vegetable Stew

  • 6servings

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Source: www.epicurious.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B1, B3, B9, C, P
MineralsNatrium, Fluorine, Silicon, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound eggplant (1 large), cut into 1-inch cubes

  2. 1 1/2 pounds zucchini (2 medium), cut into 1-inch cubes

  3. 2 green, red, or yellow bell peppers, cut into 1-inch pieces

  4. 1 (1/2-pound) sweet apple such as Fuji or Gala, peeled, halved, cored, and cut into 1-inch cubes

  5. 1 large onion, chopped

  6. 2 garlic cloves, chopped

  7. 2 tablespoons olive oil

  8. 1 (28-ounce) can whole tomatoes in juice, chopped and juice reserved

  9. 1 (10-ounce) package frozen cut okra

  10. 2 tablespoons tomato paste

  11. 1 1/4 teaspoons salt

  12. 1/2 teaspoon black pepper

  13. 3 tablespoons fresh lemon juice

  14. 1/4 cup chopped fresh flat-leaf parsley

  15. Accompaniment: rice pilaf or steamed bulgur

Instructions Jump to Ingredients ↑

  1. Cook eggplant, zucchini, bell peppers, apple, onion, and garlic in oil in a 5-quart heavy pot over moderately low heat, uncovered, stirring occasionally, until vegetables are softened, about 40 minutes. Stir in tomatoes with juice, okra, tomato paste, salt, and pepper and cook, covered, stirring occasionally, until stew is slightly thickened, 15 to 20 minutes. Remove from heat and stir in lemon juice. Cool, uncovered, and serve warm or at room temperature. Stir in parsley and salt to taste just before serving.

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