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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Gouvej Claire S. Kedeshian of New York, New York, writes: I am Armenian-American, and I would love to share a recipe of mine with you and your readers. It's for a traditional vegetable stew that has been made by my family for over three generations. Ingredients:
1 pound eggplant (1 large), cut into 1-inch cubes |
1 1/2 pounds zucchini (2 medium), cut into 1-inch cubes |
2 green, red, or yellow bell peppers, cut into 1-inch pieces |
1 (1/2-pound) sweet apple such as fuji or gala, peeled, halved, cored, and cut into 1-inch cubes |
1 large onion, chopped |
2 garlic cloves, chopped |
2 tablespoons olive oil |
1 (28-ounce) can whole tomatoes in juice, chopped and juice reserved |
1 (10-ounce) package frozen cut okra |
2 tablespoons tomato paste |
1 1/4 teaspoons salt |
1/2 teaspoon black pepper |
3 tablespoons fresh lemon juice |
1/4 cup chopped fresh flat-leaf parsley |
accompaniment: rice pilaf or steamed bulgur |
Directions:
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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