Armenian Vegetable Stew

Ingredients:

1 large eggplant, diced and salted
1 teaspoon grapeseed oil
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper
1 small green bell pepper
1 small yellow pepper
1-1/2 cup okra, cut into 1 inch pieces
1 sweet apple, peeled and diced
1 zucchini, diced
2 tomatoes, chopped
1 cup tomato puree
2 tablespoons tomato paste
salt and black pepper
juice of half a lemon
1/4 cup parsley, chopped

Squeeze eggplants dry with paper towel and bake at 400 for 30 minutes until golden. Set aside.

In a saucepan, cook onion in the oil and add the garlic. Add peppers and okra. Cook for 2 minutes and add apple and zucchini. Cover and cook for 5 minutes. Add tomatoes, puree, and paste. Add water if needed. Cover and cook until zucchini is tender. Stir in eggplant, lemon juice, and season with salt and pepper before removing from heat. Garnish with parsley.

Serve with bulgur.