Armenian Vegetable Stew Food

ARMENIAN VEGETABLE CASSEROLE

Armenian Vegetable Casserole image

This recipe has been in my family for years, and came from some Armenian friends. Although it's basically just vegetables cooked together, it's surprisingly hearty and satisfying. I usually don't cook with catsup, but it works well in this recipe.

Provided by ewilli

Categories Vegetable

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

1/2 lb green beans
3 carrots
2 large potatoes
1 green bell pepper
2 stalks celery
1 medium eggplant
2 medium onions
1 (14 ounce) can tomatoes
1/2 cup catsup
1 1/2 teaspoons sugar
1 teaspoon basil
2 teaspoons salt
1/4 teaspoon pepper
3 small zucchini
1/2 cup plain yogurt (optional)

Steps:

Preheat oven to 350. Chop all vegetables except zucchini and place in a covered casserole or dutch oven. Add the rest of the ingredients and mix well.
Cover and cook for 1 1/2 hours.
Add the zucchini and mix gently. Leave uncovered and cook for 20 - 30 minutes more.
Serve over rice or with a delicious crusty bread, and top with a dollop of yogurt, if you like. Leftovers are even better the next day.

Nutrition Facts : Calories 155.5, Fat 0.6, SaturatedFat 0.1, Sodium 789.1, Carbohydrate 36, Fiber 7.9, Sugar 11.8, Protein 5

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