Ingredients
- 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
Directions
- 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.
- 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.
- Peel the potatoe and carrot. Together with the string beans, put them in the water with the aubergines.
- Put olive oil into a pot and add your sliced onions. Fry for 2 minutes on low heat.
- 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.
- 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.
- Add the chopped garlics and strained aubergines and cook for 1 minute.
- Add 2 more cups of boiled water and the pepper paste. Then add the courgettes and cook for 2 more minutes.
- Lastly chop the potatoe and add to your stew. Cook for 15 more minutes.
Voila your stew is ready!
Notes
- 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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