Israeli-style Vegetable Stew

Ingredients

While the original Maltese Kawlata is a meat-based stew, this Israeli-style adaptation focuses on a vegetarian version. The Israeli-style Vegetable Stew replaces the meat with a medley of fresh vegetables, allowing the flavors of the produce to shine. Additionally, the spices used in the Israeli version are influenced by Middle Eastern cuisine, adding a unique twist to the dish. We alse have the original recipe for Kawlata, so you can check it out.

• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, diced 1 onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 zucchinis, sliced 2 zucchinis, sliced
• 1 eggplant, diced 1 eggplant, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 yellow bell pepper, diced 1 yellow bell pepper, diced
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 4 cups vegetable broth 4 cups vegetable broth
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 27g, 12g
• Protein: 4g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sauté until fragrant and translucent.
2. 2.
   Add the carrots, zucchinis, eggplant, red bell pepper, and yellow bell pepper to the pot. Cook for 5 minutes, stirring occasionally.
3. 3.
   Stir in the diced tomatoes, tomato paste, cumin, turmeric, paprika, salt, and black pepper. Mix well to combine.
4. 4.
   Pour in the vegetable broth and bring the stew to a boil. Reduce the heat to low, cover the pot, and simmer for 30 minutes, or until the vegetables are tender.
5. 5.
   Taste and adjust the seasoning if needed. Serve the Israeli-style Vegetable Stew hot, garnished with fresh parsley.

Treat your ingredients with care...

• Eggplant — To prevent the eggplant from becoming mushy, sprinkle it with salt and let it sit for 15 minutes before cooking. Rinse off the salt and pat dry before adding it to the stew.

Tips & Tricks

• For added depth of flavor, you can roast the diced eggplant in the oven before adding it to the stew.
• Feel free to customize the vegetable selection based on seasonal availability or personal preference.
• Serve the stew with a side of fluffy couscous or warm pita bread for a complete meal.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.
• Experiment with different herbs and spices to personalize the stew according to your taste preferences.

Serving advice

Israeli-style Vegetable Stew is best served hot, allowing the flavors to fully develop. Garnish each serving with freshly chopped parsley for a pop of freshness and color.

Presentation advice

Present the Israeli-style Vegetable Stew in a deep bowl, allowing the vibrant colors of the vegetables to shine through. Serve it alongside warm pita bread or couscous for an authentic Israeli dining experience.