Pairs well with Lebanese Mixed Vegetable Stew
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Lebanese Mixed Vegetable Stew
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A delicious, economical, and vegetarian Lebanese vegetable stew featuring fried potatoes, zucchini, eggplant, onions, peppers, and tomatoes, flavored with garlic, dried mint, and a touch of cayenne pepper.
00:40:00 total
Serves 4
medium
Main Various
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🍋
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Ingredients
- potatoes - 2 medium (cut into large cubes)
- zucchini - 2 medium (cut into large cubes)
- eggplant - 1 medium (peeled partially and cut like zucchini, salted to remove water)
- bell pepper - 1 medium (seeds removed, cut into large cubes)
- onions - 3 medium (cut into large pieces)
- tomatoes - 2 medium (cut into small cubes)
- vegetable oil - watch the video to see (for frying vegetables)
- salt - watch the video to see (to taste, plus a pinch for eggplant salting)
- tomato paste - 1 tablespoon (to add thickness and consistency to sauce)
- water - about 1 cup (to cook vegetables and adjust sauce consistency)
- garlic cloves - watch the video to see (few cloves) (crushed with a pinch of salt to make about 1 tablespoon)
- dried mint - 0.5 tablespoon (half tablespoon)
- cayenne pepper - small pinch (small pinch, optional for heat)
Instructions
- Prepare vegetables: Cut potatoes, zucchini, eggplant (partially peeled), bell pepper, onions, and tomatoes into cubes or pieces as described. Salt the eggplant and set aside to release water.
- Fry potatoes: Heat vegetable oil in a frying pan. Fry potatoes until they take on some color and are about three-quarters cooked. Remove and set aside.
- Fry zucchini: In the same pan, fry zucchini until they take on a pink color and are three-quarters cooked. Remove and set aside with potatoes.
- Fry eggplant: Fry eggplant pieces until they reach a golden color. Remove and set aside with potatoes and zucchini.
- Cook onions and peppers: Add onions and bell peppers to the pan. Stir continuously until onions separate and take on a desired cooked color and consistency.
- Add tomato paste and season: Add tomato paste to the onions and peppers, stir well. Add a pinch of salt to season.
- Add fresh tomatoes: Add the chopped tomatoes to the pan, stir, reduce heat to medium, cover, and cook until tomatoes thicken and release their water (about 5 minutes).
- Add water and simmer: Add about one cup of water, cover, and cook for about 3 minutes on low heat.
- Prepare garlic and mint: Crush garlic cloves with a pinch of salt to make about one tablespoon. Mix with dried mint.
- Add garlic, mint, and cayenne: Add the crushed garlic and mint mixture to the pan. Add a small pinch of cayenne pepper if desired. Stir well.
- Combine fried vegetables: Add the fried potatoes, zucchini, and eggplant to the pan. Mix everything well.
- Simmer to finish cooking: Cover the pan and cook until the potatoes are fully cooked and all flavors meld together. Add a little water if the dish seems dry.
- Final check and serve: Check that potatoes are cooked and the stew is flavorful. Turn off heat and serve hot, optionally with bread.
