RCI-VG.004.1374.001
Sunyet khodra
Slice the onions into 1/2 inch thick rings You can cut the Mushrooms in half or keep them whole Dice the rest of the vegetables into 1 inch cubes Mix all the vegetables in a plastic bowl. Add seasonings to them. Transfer to a pot.
Prep10 min
Cook45 min
Total55 min
Servings4
Difficultyadvanced
Ingredients
- courgette zuchinis3 unit
- 1 large
- 3-4 unit
- 5 medium
- Green or colored bell peppers2 unit
- 1 can
- 2 unit
- Any other vegetables you like1 unit
- 1/2 cup
- 3 unit
- 1 unit
- 1 unit
- 1 unit
- 1 unit
- tbs sun dried tomato paste4 unit
Method
1
Cut courgettes, eggplant, bell peppers, and potatoes into 1-inch cubes; peel and quarter the onions; dice the tomatoes.
2
Heat extra virgin olive oil in a large heavy-bottomed pot or tagine over medium heat.
2 minutes
3
Add the quartered onions to the hot oil and sauté until softened and translucent, stirring occasionally.
5 minutes
4
Stir in the sun-dried tomato paste, ground red pepper, allspice, salt, and pepper; cook for 1 minute to bloom the spices.
5
Add the diced potatoes first, as they require the longest cooking time; stir well to coat with the oil and spice mixture.
6
Layer the courgettes, eggplant, and bell peppers over the potatoes; do not stir excessively to maintain vegetable texture.
7
Pour the diced tomatoes and their juices over the vegetables; add the drained mushrooms and any additional vegetables.
8
Reduce heat to medium-low, cover the pot, and simmer gently for 40-45 minutes until the potatoes are tender and flavors have melded.
45 minutes
9
Drizzle lemon juice over the vegetables and gently stir to combine, being careful not to break down the cooked vegetables.
10
Adjust seasoning with additional salt, pepper, or lemon juice as needed; serve warm at room temperature in shallow bowls with crusty bread.