Vegetable Stew with Okra

Stews are similar to soups, and in some cases there may not be a clear distinction between the two. Generally, stews have less liquid than soups, are much thicker and require longer cooking over low heat. While soups are almost always served in a bowl, stews may be thick enough to be served on a plate with the gravy as a sauce over the solid ingredients. With our Vegetable okra strew you get all the flavours and aromas of a traditional soup, and a healthy dish! 

Ingredients:
(6-8 servings)

1 pound of long thin eggplants, cut into two-inch rounds
1 pound of medium zucchini, cut into two-inch rounds
1 pound of fresh string beans, trimmed
1 pound of okra, soaked in vinegar, rinsed and trimmed
1 pound of potatoes, peeled and quartered or cut into chunks
10 zucchini blossoms (optional)
2-3 bell peppers, deseeded and coarsely chopped
2 pounds of fresh tomatoes, grated
2 large onions, chopped
3 garlic cloves, peeled and minced
2 cups of olive oil
Salt and pepper to taste

Preparation:

1. Heat the olive oil in a large pot and saute the onion over medium heat for about eight minutes, until wilted. Add the garlic and stir for a minute or two.

2. Add the string beans, okra and potatoes to the pot. Season with salt and toss to coat. Pour in enough water just to cover. Cover pot, bring to a boil, lower heat and simmer for twenty minutes. Add the peppers, zucchini and eggplant and toss to coat. Add the tomato and additional water if necessary, adjust seasoning, and simmer, covered, for about one hour, or until all the vegetables are very tender and the dish rich and unctuous. Serve warm or at room temperature with plenty of bread.

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