Armenian Vegetable Casserole Recipe
Ingredients
| Green beans | 1/2 pound | |
| 1 medium-size (about 1 lb.) eggplant, unpeeled, and cut into 1-inch cubes | ||
| 2 large onions, cut into 1-inch cubes | ||
| 3 medium-size carrots, cut into 3/4-inch-thick slanting slices | ||
| 2 large stalks celery, cut into 1/2-inch thick slices | ||
| 1 large red or green bell | ||
| Pepper, seeded, cut into 1-inch squares | ||
| 2 large thin-skinned potatoes, peeled and cut into 1 1/2-inch cubes | ||
| Pear | 1 Can (10oz), shaped | |
| 1/4 cup olive oil or salad oil | ||
| Catsup | 1/2 Cup (16 tbs) | |
| Salt | 2 Teaspoon | |
| 1 1/2 teaspoons each sugar and dry basil | ||
| Pepper | 1/4 Teaspoon | |
| Zucchini | 3 Small | |
| Plain yogurt | 1 Cup (16 tbs) | |
Directions
Snap off ends of beans and cut into 2-inch lengths.
Combine in a 5-quart or larger casserole with eggplant, onions, carrots, celery, bell pepper, and potatoes.
Drain juice from tomatoes into casserole.
Chop tomatoes and add to casserole, along with olive oil, catsup, salt, sugar, basil, and pepper; stir gently.
Cover casserole and bake in a 350° oven for 1 1/2 hours or until vegetables are almost tender, removing lid and basting vegetables with juices about every 30 minutes.
Meanwhile, remove ends of zucchini; cut zucchini into 1/2-inch slices.
Remove casserole from oven and gently mix in zucchini.
Return to oven and bake, uncovered, for 20 to 30 minutes or until vegetables are tender.
Serve hot or at room temperature with a generous spoonful of yogurt on each serving.
Combine in a 5-quart or larger casserole with eggplant, onions, carrots, celery, bell pepper, and potatoes.
Drain juice from tomatoes into casserole.
Chop tomatoes and add to casserole, along with olive oil, catsup, salt, sugar, basil, and pepper; stir gently.
Cover casserole and bake in a 350° oven for 1 1/2 hours or until vegetables are almost tender, removing lid and basting vegetables with juices about every 30 minutes.
Meanwhile, remove ends of zucchini; cut zucchini into 1/2-inch slices.
Remove casserole from oven and gently mix in zucchini.
Return to oven and bake, uncovered, for 20 to 30 minutes or until vegetables are tender.
Serve hot or at room temperature with a generous spoonful of yogurt on each serving.
Chef
