Israeli Vegetable Stew
Israeli Vegetable Stew is an impressive dinner. Made with 1/2 c. olive oil, 2 medium unpeeled eggplant, cut into 3/4-inch cubes, 3 medium onions, chopped, 3 cloves garlic and 1 large green pepper, cut into thin strips, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
π Recipe adapted from RecipeNLG-Full
Put olive oil in large, covered saucepan.
Cook eggplant and onions for about 25 minutes, until slightly browned.
Add garlic and green pepper; cook for 2 minutes.
Stir in tomatoes, sugar and basil; simmer gently for 15 minutes.
Add parsley, olives and pimento; simmer gently for a further 20 minutes.
Add salt and pepper to taste (take account of the salty olives and adjust seasonings accordingly).
Can be made a day in advance and reheated.
Serve over rice or noodles.
Serves 6 to 8.
π· Perfect Pairings
Complete your meal with these
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