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All Vegetable Stew There is a variation of this vegetable stew in many country’s cuisine. This is the Hungarian version but the Spanish one is very similar and so is the one from Israel. I cook this dish all year round, but it is best in the summer when the ingredients are all fresh and available. It tastes good hot or cold, as a side dish or as a main course with rice or pasta. It also keeps well in the refrigerator and gets better after a day or two. 1 Tablespoon paprika 2 large onions 1 medium eggplant 1 large zucchini or yellow squash 3 or 4 fresh tomatoes 1 green pepper 1 yellow pepper (optional) 1 red pepper (optional) 4 or 5 tbsp olive oil 1 can diced or whole peeled tomatoes with juice Salt and pepper to taste one bullion cube Cut the vegetables into bite sized pieces and saute them in the oil until they are coated with the oil. Add the paprika and the canned tomatoes. Cook at a very low temperature until the vegetables are soft and well done, about 45 minutes. The oil should be well absorbed and the stew should be juicy but very well done.

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Contributed by Julie Richman on February 22, 2008, at 10:00 PM UTC.

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Art of the Imagination Abstract and Original Affordable Fine Art www.julierichman.com

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This intel was contributed by Julie Richman Julie Richman

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