Ingredients
1
lb eggplant (1 large), cut into 1-inch cubes
1
1/2 lb zucchini (2 medium), cut into 1-inch cubes
2
green, red, or yellow bell peppers, cut into 1-inch pieces
1
(1/2-lb) sweet apple such as Fuji or Gala, peeled, halved, cored, and cut into 1-inch cubes
1
(28-oz) can whole tomatoes in juice, chopped and juice reserved
1
(10-oz) package frozen cut okra
1/4
cup chopped fresh flat-leaf parsley
Accompaniment: rice pilaf or steamed bulgur
Directions
1.
Cook eggplant, zucchini, bell peppers, apple, onion, and garlic in oil in a 5-quart heavy pot over moderately low heat, uncovered, stirring occasionally, until vegetables are softened, about 40 minutes. Stir in tomatoes with juice, okra, tomato paste, salt, and pepper and cook, covered, stirring occasionally, until stew is slightly thickened, 15 to 20 minutes. Remove from heat and stir in lemon juice. Cool, uncovered, and serve warm or at room temperature. Stir in parsley and salt to taste just before serving.
3.
Stew can be served the day it is made but is better when made 1 or 2 days ahead (to allow flavors to develop). Cool completely, then chill, covered. Bring to room temperature or reheat before serving.
4.
Stew can be frozen up to 1 month.
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