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    Guvetch (Sephardic Vegetable Stew)


    Source of Recipe


    "The World of Jewish Cooking" by Gil Marks

    Recipe Introduction


    This recipe is close to the better-known ratatouille.

    5 tablespoons vegetable or olive oil
    2 large yellow onions -- sliced
    1 garlic clove -- minced
    3 medium carrots -- sliced
    1 1/2 pounds eggplant -- cubed
    1 pound green beans
    4 small zucchini
    or
    4 small other summer squash -- cut into
    -- chunks
    1 pound okra -- trimmed
    or
    1 pound mushrooms -- sliced
    6 medium tomatoes -- peeled, seeded,
    -- and chopped
    2 medium green bell peppers -- seeded and sliced
    2 medium red bell peppers -- seeded and sliced
    1/2 cup water
    1/2 teaspoon salt
    ground black pepper -- to taste
    pinch sugar

    Preheat the oven to 350 degrees F.

    Heat 3 tablespoons of the oil in a large saucepan over medium heat. Add the onions, garlic, and carrots, and saute until softened, 5 to 10 minutes. Add the eggplant and saute until slightly softened, about 5 minutes. Add the remaining vegetables in the order listed. Add the water, salt, pepper, and sugar.

    Spoon into a large casserole and drizzle with the remaining 2 tablespoons oil. Cover and bake until very soft, about 1 1/2 hours. Serve warm or at room temperature.

    Serves 6 to 8.

    Categories: Jewish, Vegetables

    Recipe typed for you by Judi Mae Phelps


 

 

 


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