Name: Armenian Vegetable Stew
Yield: Makes 6 to 8 servings
Ingredients: 1 pound eggplant (1 large), cut into 1-inch cubes; 1 1/2 pounds zucchini (2 medium), cut into 1-inch cubes; 2 green, red, or yellow bell peppers, cut into 1-inch pieces; 1 (1/2-pound) sweet apple such as Fuji or Gala, peeled, halved, cored, and cut into 1-inch cubes; 1 large onion, chopped; 2 garlic cloves, chopped; 2 tablespoons olive oil; 1 (28-ounce) can whole tomatoes in juice, chopped and juice reserved; 1 (10-ounce) package frozen cut okra; 2 tablespoons tomato paste; 1 1/4 teaspoons salt; 1/2 teaspoon black pepper; 3 tablespoons fresh lemon juice; 1/4 cup chopped fresh flat-leaf parsley; Accompaniment: rice pilaf or steamed bulgur

Gouvej

Claire S. Kedeshian of New York, New York, writes: "I am Armenian-American, and I would love to share a recipe of mine with you and your readers. It's for a traditional vegetable stew that has been made by my family for over three generations."

Recipe notes

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