Vegetable Stifado

(2 votes)

1 medium onion, chopped
3 cloves garlic, minced or pressed
2 tablespoons olive oil
1 large potato (about 2 cups cubed)
1 medium eggplant
3 cups undrained canned tomatoes (28-ounce can)
1 1/2 cups water
1 teaspoon salt
1 sprig fresh rosemary (1 scant teaspoon dried)
1 medium zucchini or yellow squash
1 bell pepper
1 cup frozen sliced okra (optional)
juice of 1 lemon (or to taste)
1 tablespoon fresh dill (1 teaspoon dried), chopped
ground black pepper to taste
grated feta cheese

In a large stewpot, sauté the onions and garlic in the oil over medium heat until just softened. Cut the potato into 1/2-inch cubes and add to the pot. Cut the eggplant into 1-inch cubes. Add the eggplant and the juice from the tomatoes, setting aside the tomatoes. Stir in the water, salt, and rosemary. Bring the stew to a boil, reduce the heat, and simmer, covered, for about 10 minutes. After the first 10 minutes, the stew can be simmered uncovered.

While the stew simmers, cut the squash into 1-inch cubes and the bell pepper into 1-inch pieces. When the potatoes are just beginning to soften, add the squash and bell pepper and continue to cook for 5 minutes. Coarsely chop the reserved tomatoes and add them to the pot, along with the okra, lemon juice and dill. Simmer for about 5 minutes, until the vegetables are tender. Add black pepper to taste, and remove the rosemary sprig if you used the fresh herb.

Serve topped with feta cheese.



Comments:

My sister had given me a copy of this recipe from one of the Moosewood cookbooks, but I put it in such a safe place that I couldn't find it. While hunting for it online I stumbled upon this website, and voila! This is a delicious recipe as is (which is how my sister made it,) or with the addition of lamb stew meat to the onions at the beginning. A slow simmer for an hour or two doesn't hurt a bit, and the leftovers are luscious (if you are lucky enough to have any.)
Linda, cincinnati ohio

Absolutely DELICIOUS. I, too, got this recipe from a Moosewood cookbook, and it was love at first bite! Served with cornbread, it is a total treat. Simply, the best. Thanks for having this recipe online so it is easy to locate.
Barb, Albuquerque, NM


Click Here to Comment on This Recipe




Related Recipes:




Browse: A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Ingredient Search     |     Cuisine Search

Home


.