Name: Armenian Vegetable Stew
Yield: Makes 6 to 8 servings
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

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."

Recipe information

Yield
Makes 6 to 8 servings

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

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.

TagsStew Soup/Stew Armenian Middle Eastern Eggplant Vegetable Zucchini Squash Bell Pepper Apple Fruit Canned Tomato Tomato Main Dinner Dairy Free Gluten Free Nut Free Vegetarian Vegan Easy Gourmet

Recipe information

Ingredients

Preparation

Recipe notes