Sebze Bastisi (Vegetable Stew)
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Ingredients
| 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 |
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.
Nutrition Facts
Serving Size 322g (11.4 oz)Amount per Serving
Calories 17561% of calories from fat
% Daily Value *
Total Fat 12g
18%
Saturated Fat 7g
37%
Trans Fat
0g
Cholesterol 30mg
10%
Sodium 217mg
9%
Total Carbohydrate
5g
5%
Dietary Fiber 4g
17%
Sugars g
Protein
9g
Vitamin A 24%
•
Vitamin C 131%
Calcium 6%
•
Iron 8%
* based on a 2,000 calorie diet
How is this calculated?
it isvery helpful
over 11 years ago