Guvetch (Sephardic Vegetable Stew)
Source of Recipe
"The World of Jewish Cooking" by Gil Marks
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
4 small other summer squash -- cut into
1 pound okra -- trimmed
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
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