Vegetable Stew
Main Dishes • Bulgarian
Description
Chicken broth can be replaced with vegetable broth.
Ingredients
- Olive Oil ¼ cup
- Onion 2 heads
- Orange Bell Peppers 1 piece
- Orange Bell Peppers 1 piece
- Eggplants 1 piece
- Salt to taste
- Ground Black Pepper to taste
- Tomatoes 25 oz
- Paprika ½ teaspoon
- Salad Potatoes 15 oz
- Chinese green beans 5 oz
- Turnips 2 pieces
- Passata Tomato Sauce 3 tablespoons
- Chicken Broth ¾ cup
- Sugar ¼ cup
- Cumin leaves 1 teaspoon
- Garlic 1 clove
- Chopped Sage Leaves 2 tablespoons
- Chili Flakes ½ teaspoon
Step-by-Step Guide
Step 1
Boil the potatoes in salted boiling water until soft. Drain, cool, and cut into cubes.
Step 2
Heat 2 tablespoons of olive oil in a large skillet. Add finely chopped onion and peppers and sauté over medium heat until the onion is golden, about 7 minutes. Transfer to a plate.
Step 3
Heat the remaining oil in the skillet and add the cubed eggplant, season with salt and pepper to taste, and sauté, stirring, for 3-4 minutes. Transfer to another plate.
Step 4
In the skillet, add the cubed tomatoes and paprika and cook for 10 minutes.
Step 5
Grease 2 ovenproof dishes with oil and layer half of the onion mixture in the dishes. Then add a layer of potatoes, followed by green beans and carrots. Sprinkle each layer with a little salt and pepper. Then add a layer of tomatoes, followed by eggplant and the remaining onion mixture.
Step 6
Mix the tomato paste, 0.5 cup of broth, salt, pepper, sugar, cumin, minced garlic, and chili. Pour the mixture over the vegetables. Then pour in the remaining broth.
Step 7
Preheat the oven to 355°F. Cover the dishes with lids and bake for 30 minutes, adding more broth if necessary, and bake for another 30 minutes until the vegetables are tender.
Step 8
Serve hot or cold, sprinkled with parsley.
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