Armenian Vegetable Casserole
|Green beans||1⁄2 Pound|
|Eggplant||1 Pound, cut into 1-inch cubes (Unpeeled, 1 Medium Sized)|
|Onions||2 Large, cut into 1-inch cubes|
|Carrots||3 Medium, cut into 3/4-inch-thick slanting slices|
|Celery stalks||2 Large, cut into 1/2-inch thick slices|
|Red bell pepper/Green bell pepper||1 Large, seeded, cut into 1-inch squares|
|Thin skinned potatoes||2 Large, peeled and cut into 1 1/2-inch cubes|
|Canned pear shaped tomatoes||1 Pound (1 Can)|
|Olive oil/Salad oil||1⁄4 Cup (4 tbs)|
|Catsup||1⁄2 Cup (8 tbs)|
|Sugar||1 1⁄2 Teaspoon|
|Dry basil||1 1⁄2 Teaspoon|
|Plain yogurt||1 Cup (16 tbs)|
Snap off ends of beans and cut into 2-inch lengths.
Combine in a 5-quart or larger casserole with eggplant, onions, carrots, celery, bell pepper, and potatoes.
Drain juice from tomatoes into casserole.
Chop tomatoes and add to casserole, along with olive oil, catsup, salt, sugar, basil, and pepper; stir gently.
Cover casserole and bake in a 350° oven for 1 1/2 hours or until vegetables are almost tender, removing lid and basting vegetables with juices about every 30 minutes.
Meanwhile, remove ends of zucchini; cut zucchini into 1/2-inch slices.
Remove casserole from oven and gently mix in zucchini.
Return to oven and bake, uncovered, for 20 to 30 minutes or until vegetables are tender.
Serve hot or at room temperature with a generous spoonful of yogurt on each serving.