Armenian Vegetable Casserole
From: ewilli

This recipe has been in my family for years, and came from some Armenian friends. Although it's basically just vegetables cooked together, it's surprisingly hearty and satisfying. I usually don't cook with catsup, but it works well in this recipe.

SERVES 8

• 1/2 lb green beans
• 3 carrots
• 2 large potatoes
• 1 green bell pepper
• 2 stalks celery
• 1 medium eggplant
• 2 medium onions
• 1 (14 ounce) can tomatoes
• 1/2 cup catsup
• 1 1/2 teaspoons sugar
• 1 teaspoon basil
• 2 teaspoons salt
• 1/4 teaspoon pepper
• 3 small zucchini
• 1/2 cup plain soy yogurt (optional)

Preheat oven to 350. Chop all vegetables except zucchini and place in a covered casserole or dutch oven. Add the rest of the ingredients and mix well.

Cover and cook for 1 1/2 hours.

Add the zucchini and mix gently. Leave uncovered and cook for 20 - 30 minutes more.

Serve over rice or with a delicious crusty bread, and top with a dollop of soy yogurt, if you like. Leftovers are even better the next day.