Vegetable Stew


1 small sized eggplant, peel the eggplant in lengthwise strips. Cut in medium size, soak in 2 cups of water with salt for about 20 minutes
1 zucchini, cut in bite sized
1 small carrot, peeled, thinly sliced
5-6 pearl onion, cut in 4, 2-3  garlic cloves, sliced
1 large potato, cut in for, then thinly sliced
15 okra, frozen or fresh
1 large tomato, grated
Juice of half lemon
2 tbsp crushed tomato, in can + 1/4 cup water  cup extra virgin olive oil
1  butter
Salt pepper


Place all the ingredients in a medium size oven proof dish or clay casserole. Cover with aluminum foil.

Preheat the oven to 400 F (200 C). Bake for about 20 minutes. Then remove the aluminum foil, stir. There will be a lot of juice in it. Continue to cook for app 30 more minutes. Gradually, toss the vegetables 2-3 times.

You can serve Vegetable Stew with grilled meat or chicken as a side dish. You can also have it as a light lunch with Toasted Bread with Feta Cheese.

Toasted Bread with Feta Cheese:
Mix crumbled feta cheese, parsley (chopped), ground paprika and extra virgin olive oil with fork. Then spread the mixture on a slice of bread. Set the oven to grill. Put the bread on the tray and place in the oven. Grill for a few minutes until the edge of the bread turns light brown.

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