26 June 2009

Summer Vegetable Stew (Hodge podge)

Print Friendly and PDF Summer stewSummer has arrived and it's time for abundent and cheap fresh vegetables. It's also hot and you're thinking about your vacation. Got to get rid of those extra pounds, and those celulites, but how? Here is a recipe which is nutritious, refreshing, light, and easy to prepare. If you want to get into shape try out this dish, which you may already know, but beware of the difference!


  • 1 middle size aubergine. In some places it's called eggplant.
  • 1 middle size carrot
  • 200 gr. string beans
  • 1 middle size zucchini. In some places it's called courgette.
  • 2 middle size tomatoes
  • 3 fresh green peppers
  • 1 red bell pepper
  • 1 middle size potatoe
  • 1 middle size white onion
  • 4 cloves of garlic
  • 1 tablespoon of home made pepper paste
  • 2 tablespoons of olive oil
  • juice of 1 lemon
  • salt

  1. Firstly pour 3lt. of cold water into a large bowl and add the lemon juice together with 1 tablespoon of salt. Mix the salt into the water.
  2. Peel the aubergines lengthwise so that you get a striped look. Cut them into 4, again lengthwise, and then chop the aubergines into 3 cm pieces. Put your chopped aubergines into water straight away so that you can get rid of the bitter juice and they don't turn brown.
  3. Peel the potatoe and carrot. Together with the string beans, put them in the water with the aubergines.
  4. Put olive oil into a pot and add your sliced onions. Fry for 2 minutes on low heat.
  5. Peel the tomatoes, then chop. Also chop the peppers and carrots. Together with the chopped tomatoes add to the mixture. Stir and cook for 1 minute.
  6. Add 1 cup of boiled water, and then strain the string beans, chop them up and add to the pot. Close the lid and cook for 5 minutes.
  7. Add the chopped garlics and strained aubergines and cook for 1 minute.
  8. Add 2 more cups of boiled water and the pepper paste. Then add the courgettes and cook for 2 more minutes.
  9. Lastly chop the potatoe and add to your stew. Cook for 15 more minutes.
    Voila your stew is ready!


  • Potatoes and aubergines don't go brown in salty water.
  • Put the vegetables into the stew in the order as told in the recipe.
  • Cougettes and potatoes cook faster than the others.
  • Always add pepper or tomatoe paste to boiling water. Never fry the paste.
  • You can also serve this dish cold. Wouldn't it be nice on these hot summer days?

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