Vegetable Ragout Recipe
Simple and delicious vegetarian, vegan dish, slow cooked vegetable ragout or stew . The dish is named Aylazan in Armenian, or as many other Caucasians call it Adjab Sandal.
Funny to say, that I remember how my mom and grandma would make this vegetable ragout, every time they clean and empty out the fridge. In Armenia,when it’s the summertime, everyone’s fridge is always full of different seasonal veggies. And sometimes, when you don’t manage to use everything, while fresh, that’s when this dish is the perfect choice to go with.
Aylazan is a Caucasian dish, and as you would expect, it’s made differently by different people.
I’ll present my Armenian version of this delicious, healthy vegetable ragout recipe.
2 medium eggplants, peeled, cut into 2” thick circles, I leave a thin strip of skin
*Tip: to remove the bitterness from eggplants, place the peeled slices in cold salted water, I didn’t do it, but would recommend to follow that step, only in case you leave the skin on
1 medium zucchini sliced or cubed into 2” pieces
1 ½ -2 lbs fresh young mini or medium size potatoes, or red, golden potatoes, if potatoes are small, don’t cut , larger ones can be cubed into 3” cubes
1-2 green chili pepper or bell pepper, coarsely chopped, colored bell peppers will work as well
1 onion, sliced into semi circles
1 large carrot, sliced into circles ( or use a handful of mini carrots)
2 large tomatoes, peeled and cubed
2-3 celery sticks, chopped coarsely
3-4 garlic cloves, minced
Good amount of chopped fresh herbs, such as: basil, parsley, dill and cilantro
½ tsp ground black pepper
1 tsp ground coriander
⅓ tsp curry powder
Salt to taste
For tomato sauce (stock)
3-4 tbs olive oil
1-2 tbs red pepper paste
1 tbs tomato paste ( you can use 3-4 tbs tomato sauce, lecho or salsa)
¾ cup water or vegetable broth / stock
Start by peeling, slicing and mincing your veggies, prepare the tomato stock by simply combining all the ingredients in a cup
In a large deep pot combine vegetables in following order:
Potatoes, carrots, celery, eggplants, zucchini, peppers, tomatoes, garlic
Season with all the spices, except for the salt
Pour the tomato stock over the arranged veggies
Cover the lid and cook over medium to low heat, 35-45 minutes
Remove the lid, add the salt and herbs, stir, cover the lid and allow to cook until all potatoes are fully cooked
Allow to set 10-15 minute and serve