Sebze Bastisi (Vegetable Stew)
Yield
4 servingsPrep
45 minCook
70 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
eggplant
(about 1 lb) |
*
|
| 4 | tablespoons |
butter
or olive oil |
|
| 2 | each |
onions
sliced |
|
| 2 | each |
green bell peppers
|
|
| 2 | each |
zucchini
sliced 1/4" thick |
|
| 1 | cup |
green beans
1 1/2" peices |
|
| 2 | each |
garlic cloves
crushed |
|
| 2 | tablespoons |
parsley leaves
chopped |
|
| ½ | teaspoon |
sugar
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 | cup |
beef stock
|
|
| 2 | tablespoons |
parsley leaves
for garnish |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
eggplant
(about 1 lb) |
*
|
| 6E+1 | ml |
butter
or olive oil |
|
| 2 | each |
onions
sliced |
|
| 2 | each |
green bell peppers
|
|
| 2 | each |
zucchini
sliced 1/4" thick |
|
| 237 | ml |
green beans
1 1/2" peices |
|
| 2 | each |
garlic cloves
crushed |
|
| 3E+1 | ml |
parsley leaves
chopped |
|
| 2.5 | ml |
sugar
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 237 | ml |
beef stock
|
|
| 3E+1 | ml |
parsley leaves
for garnish |
|
Directions
*Note: Green peppers should be seeded and cut into strips.
Cut eggplant into ¼ inch slices, sprinkle with salt and set aside for 30 min.
Wash off salt, drain and pat dry with paper towels. Heat 2 tablespoon butter in a skillet.
Add the eggplant slices and fry until browned on both sides.
Transfer to a baking dish . Fry the onions and peppers in the remaining butter for 3 min.
Add the zucchini and beans and fry for 2 more min, stirring frequently. Place the veggies on top of the eggplant.
Add garlic, parsley, sugar, pepper salt, and beef broth.
Cover and place in a 350℉ (180℃). oven for 1 hour. Garnish with parsley and serve hot.
