Armenian Vegetable Stew
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 to 8 servings
- 2 tablespoons tomato paste
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 1/4 teaspoons salt
- 3 tablespoons fresh lemon juice
- 1/4 cup chopped fresh flat-leaf parsley
- 1 large onion, chopped
- 2 garlic cloves, chopped
- 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 (28-ounce) can whole tomatoes in juice, chopped and juice reserved
- 1 (10-ounce) package frozen cut okra
- accompaniment: rice pilaf or steamed bulgur
- Carbohydrate 22 g(7%)
- Fat 4 g(7%)
- Fiber 7 g(29%)
- Protein 4 g(8%)
- Saturated Fat 1 g(3%)
- Sodium 523 mg(22%)
- Calories 127
Preparation 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. Cooks' notes:
Preparation 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. Cooks' notes:
