Armenian Vegetable Casserole

Name: Armenian Vegetable Casserole
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 8 serving(s)
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)

(2)

Recipe by ewilli

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.

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READY IN: 2hrs 15mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

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

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.
Cover and cook for 1 1/2 hours.
Add the zucchini and mix gently. Leave uncovered and cook for 20 - 30 minutes more.
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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