Balkan Sephardic Vegetable Stew

Name: Balkan Sephardic Vegetable Stew
Yield: Serves Four
Ingredients: 4 courgettes (zucchini), cut into 1cm/½in pieces; 1 courgette (zucchini), sliced; 225 g/8 oz/2 cups frozen peas; 5 ml/1 tsp paprika; 397 g/14 oz can chopped tomatoes; 150 ml/¼ pint/⅔ cup vegetable stock; 1 red (bell) pepper, seeded and sliced; 2 onions, finely chopped; 450 g/1 lb old potatoes, diced into 2.5cm/1in pieces; 75 ml/5 tbsp chopped fresh parsley; 90 ml/6 tbsp olive oil; 225 g/8 oz/1½ cups French (green) beans, cut into 2.5cm/1in pieces; 115 g/4 oz/½ cup okra, halved lengthways; 3 tomatoes, sliced; 4–5 garlic cloves, chopped; 1 aubergine (eggplant)

Preparation info

Serves
Four

Difficulty
Medium

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

This Balkan stew layers summer vegetables, splashed with olive oil and flavoured with garlic, to make a hearty, vital vegetarian casserole. Enjoy it as a main course, or with either a meat or a dairy meal.

Ingredients

1 aubergine (eggplant)
4–5 garlic cloves, chopped
115 g/4

Main course
Gluten-free
Summer
Vegan

Method

Preheat the oven to 190°C/375°F/Gas 5. Dice the aubergine into 2.5cm/1in pieces. Sprinkle with chopped garlic as you add all the vegetables to a large casserole.