Name: Guvetch (Balkan Vegetable Stew)
Prep time: 15 min
Cook time: 1 h 40 min
Total time: 2 h
Yield: 8 servings
Cuisine: Eastern Europe
Ingredients: 1 medium eggplant, cut into 1-inch cubes; 4 zucchini, cut into 1-inch cubes; Kosher salt; 3 medium Yukon Gold potatoes, cut into 1-inch cubes; 6 tablespoons olive oil, divided; 1 large yellow onion, chopped; 2 green bell peppers, cut into 1-inch cubes; 2 red bell peppers, cut into 1-inch cubes; 2 carrots, peeled and cut into 1-inch cubes; 2-3 celery stalks, cut into 1-inch pieces; 3 handfuls of green string beans, trimmed and cut into 1-inch pieces; 4 roma tomatoes, peeled and cut into 1-inch cubes; 1 tablespoon tomato paste; ¼ cup tomato puree; 1 tablespoon sweet paprika; ½ teaspoon hot paprika; 2 tablespoons freshly squeezed lemon juice; ½ teaspoon sugar; ½ tablespoon kosher salt; ½ cup water

Ingredients

8 servings

1 medium eggplant, cut into 1-inch cubes
4 zucchini, cut into 1-inch cubes
Kosher salt
3 medium Yukon Gold potatoes, cut into 1-inch cubes
6 tablespoons olive oil, divided
1 large yellow onion, chopped
2 green bell peppers, cut into 1-inch cubes
2 red bell peppers, cut into 1-inch cubes
2 carrots, peeled and cut into 1-inch cubes
2-3 celery stalks, cut into 1-inch pieces
3 handfuls of green string beans, trimmed and cut into 1-inch pieces
4 roma tomatoes, peeled and cut into 1-inch cubes

For the sauce:

1 tablespoon tomato paste
¼ cup tomato puree
1 tablespoon sweet paprika
½ teaspoon hot paprika
2 tablespoons freshly squeezed lemon juice
½ teaspoon sugar
½ tablespoon kosher salt
½ cup water

Main CoursesVeganVegetarianShabbatEastern EuropeVegetable-Forward

Preparation

Step 1

Line two large trays with paper towels. Arrange the cubed zucchini in a single layer on one tray and the cubed eggplant in a single layer on the other. Sprinkle the zucchini with 1 heaping teaspoon of salt and gently toss with your hands. Repeat with the eggplant. Set aside for at least 30 minutes and up to 4 hours, ideally in a warm, sunny spot.

Step 2

Bring a medium pot of salted water to a boil over high heat. Add the cubed potatoes and cook until parboiled, about 10 minutes. Drain and set aside.

Step 3

Meanwhile, add 3 tablespoons of olive oil in a Dutch oven over high heat. Add the onion, season with salt, and fry for about 5 minutes, until softened and golden. Reduce the heat to medium and continue sautéing for about 5 more minutes, stirring occasionally, until golden brown.

Step 4

Increase the heat to medium-high, add the green and red peppers, season with salt, and sauté for 10–15 minutes, until softened and lightly browned. Transfer the vegetables to a large bowl.

Step 5

Return the Dutch oven to the heat and add 1 tablespoon of olive oil. Add the carrots, celery, and green beans, season with salt, and sauté over high heat for 1 minute. Reduce the heat to medium and continue sautéing until lightly browned and softened, 8–9 minutes. Transfer to the bowl with the onion and peppers.

Step 6

Preheat the oven to 340°F.

Step 7

Use paper towels to pat the zucchini and eggplant dry. Return the Dutch oven to medium heat and add the remaining 2 tablespoons of olive oil. Once the oil is hot, add the zucchini and eggplant and fry for about 8 minutes, stirring occasionally, until golden. Transfer to the bowl with the cooked vegetables.

Step 8

Meanwhile, combine all of the sauce ingredients in a small saucepan. Stir well and bring to a boil over high heat. Remove from the heat and set aside.

Step 9

Add the cooked potatoes and the chopped tomato to the bowl with the cooked vegetables and gently toss all the vegetables together. Return the vegetables to the Dutch oven, making sure the green beans are at the bottom of the pot so they don't dry out. Pour the sauce over the vegetables, then gently shake the pot to help it settle to the bottom. The sauce should come about halfway up the vegetables. If needed, add a little water and shake the pot again.

Step 10

Transfer the pot to the oven, uncovered, and roast for about 45 minutes, until most of the sauce has reduced and the vegetables are lightly browned. Serve warm.

This recipe first appeared on the website of Asif: Culinary Institute of Israel. Find more Asif recipes here.

The Home of Jewish Food