A vegetable stew from every country

French ratatouille and sauce provençale, italian caponata, and for today a Persian version of a vegetable stew by Sabrina Ghayour.

Tomorrow I’ll have my online master course. So this stew prepared today, will be ideal for tomorrow evening. Those stews are always better the following day.

Chop 2 smaller sized eggplants in cubes of approximately 2cm. Heat a pan. Add a drizzle of olive oil. Fry the eggplant. Stir regularly. After 10-15 mins, add 2 chopped bell peppers ( different color) and 1 choppedred onion. Fry and stir. After 5-10 minutes add 4 sliced garlic cloves, and 1 large teaspoon of ground cumin, 1 teaspoon of ground coriander and 2 table spoons of tomato puree. Stir. Add 400 grams of fresh chopped tomatoes and 400 grams of canned tomatoes. Stir and bake. Add 1 teaspoon of caster sugar, pepper and salt. Cover the pan and allow to simmer for approximately 30 mins. Store cook.

The following day, reheat the pan. Continue the slow cooking for another 20-30 mins. Stir now and again. Finish with fresh parsley. Serve with bread or rice. Add some chickpeas for a full meal.

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