Armenian Vegetable Stew Recipes

ARMENIAN VEGETABLE STEW

Provided by Claire S. Kedeshian

Categories Soup/Stew Fruit Tomato Stew Vegetarian Apple Eggplant Bell Pepper Zucchini Fall Vegan Okra Gourmet New York

Yield Makes 6 to 8 servings

Number Of Ingredients 15

Armenian Vegetable Stew image

Steps:

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.

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

ARMENIAN VEGETABLE CASSEROLE

This recipe has been in my family for years, and came from some Armenian friends. Although it's basically just vegetables cooked together, it's surprisingly hearty and satisfying. I usually don't cook with catsup, but it works well in this recipe.

Provided by ewilli

Categories Vegetable

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 15

Armenian Vegetable Casserole image

Steps:

Preheat oven to 350. Chop all vegetables except zucchini and place in a covered casserole or dutch oven. Add the rest of the ingredients and mix well.
Cover and cook for 1 1/2 hours.
Add the zucchini and mix gently. Leave uncovered and cook for 20 - 30 minutes more.
Serve over rice or with a delicious crusty bread, and top with a dollop of yogurt, if you like. Leftovers are even better the next day.

Nutrition Facts : Calories 155.5, Fat 0.6, SaturatedFat 0.1, Sodium 789.1, Carbohydrate 36, Fiber 7.9, Sugar 11.8, Protein 5

Ingredients

1/2 lb green beans
3 carrots
2 large potatoes
1 green bell pepper
2 stalks celery
1 medium eggplant
2 medium onions
1 (14 ounce) can tomatoes
1/2 cup catsup
1 1/2 teaspoons sugar
1 teaspoon basil
2 teaspoons salt
1/4 teaspoon pepper
3 small zucchini
1/2 cup plain yogurt (optional)

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