Armenian Vegetable Casserole |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 8 |
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This recipe has been in my family for years, and came from some Armenian friends. Although it's basically just vegetables cooked together, it's surprisingly hearty and satisfying. I usually don't cook with catsup, but it works well in this recipe. Ingredients:
1/2 lb green beans |
3 carrots |
2 large potatoes |
1 green bell pepper |
2 stalks celery |
1 medium eggplant |
2 medium onions |
1 (14 ounce) can tomatoes |
1/2 cup catsup |
1 1/2 teaspoons sugar |
1 teaspoon basil |
2 teaspoons salt |
1/4 teaspoon pepper |
3 small zucchini |
1/2 cup plain yogurt (optional) |
Directions:
1. Preheat oven to 350. Chop all vegetables except zucchini and place in a covered casserole or dutch oven. Add the rest of the ingredients and mix well.
2. Cover and cook for 1 1/2 hours.
3. Add the zucchini and mix gently. Leave uncovered and cook for 20 - 30 minutes more.
4. Serve over rice or with a delicious crusty bread, and top with a dollop of yogurt, if you like. Leftovers are even better the next day.
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