SLOW COOKER ARMENIAN VEGETABLE STEW - Gouvej

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SLOW COOKER ARMENIAN VEGETABLE STEW - Gouvej

1 lb eggplant (1 large), cut into 1-inch cubes

1 1/2 lb zucchini (2 medium), cut into 1-inch cubes

2 green, red, or yellow bell peppers, cut into 1-inch pieces

1 (1/2-lb) 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-oz) can whole tomatoes in juice, chopped and juice reserved

1 (10-oz) 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

 

 

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:

• Stew can be served the day it is made but is better when made 1 or 2

days ahead (to allow flavors to develop). Cool completely, then chill,

covered. Bring to room temperature or reheat before serving.

• Stew can be frozen up to 1 month.

 

Makes 6 to 8 servings.

Active time: 30 min Start to finish: 2 hr

 

 

Source: Gourmet, Sugar and Spice, April 2004

Author: Claire S. Kedeshian, New York, NY

Formatted by Chupa Babi in MC: 08.15.04

 

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. "

 

 

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