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Ingredients

For 6 Servings

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1 lb eggplant (1 large), cut into 1-inch cubes
1 1/2 lb zucchini (2 medium), cut into 1-inch cubes
2 green, red, or yellow bell peppers , cut into 1-inch pieces
1 (1/2-lb) sweet apple such as fuji or gala, peeled, halved, cored, and cut into 1-inch cubes
1 large onion, chopped
2 garlic cloves, chopped
2 tbsp olive oil
1 (28-oz) can whole tomatoes in juice, chopped
1 (10-oz) package frozen cut okra
2 tbsp tomato paste
1 1/4 tsp salt
1/2 tsp black pepper
3 tbsp fresh lemon juice
1/4 cup chopped fresh flat-leaf parsley
accompaniment: rice pilaf or steamed bulgur

Directions

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1 Cook eggplant, zucchini, bell peppers, apple, onion, and garlic in oil in a 5-quart heavy pot over moderately low heat, uncovered, stirring occasionally, until vegetables are softened, about 40 minutes. Stir in tomatoes with juice, okra, tomato paste, salt, and pepper and cook, covered, stirring occasionally, until stew is slightly thickened, 15 to 20 minutes. Remove from heat and stir in lemon juice. Cool, uncovered, and serve warm or at room temperature. Stir in parsley and salt to taste just before serving.

Directions

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1. Cook eggplant, zucchini, bell peppers, apple, onion, and garlic in oil in a 5-quart heavy pot over moderately low heat, uncovered, stirring occasionally, until vegetables are softened, about 40 minutes. Stir in tomatoes with juice, okra, tomato paste, salt, and pepper and cook, covered, stirring occasionally, until stew is slightly thickened, 15 to 20 minutes. Remove from heat and stir in lemon juice. Cool, uncovered, and serve warm or at room temperature. Stir in parsley and salt to taste just before serving.

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