Vegetable Gyuvech

Ingredients

• 2 pieces aubergine, cubed
• 2 pieces courgettes, sliced
• 3 pieces red bell peppers, sliced
• 4 pieces potatoes, cubed
• 2 pieces onions, sliced
• 4 pieces tomatoes, chopped
• 200 g okra, trimmed
• 4 pieces garlic cloves
• 100 ml sunflower oil
• 1 tbsp savory (chubritsa)
• 4 tbsp parsley, chopped

Steps

1. 1
   Salt the cubed aubergine and leave it 20 minutes, then rinse and pat dry to draw out bitterness.
2. 2
   Layer all the vegetables in a large clay pot or deep casserole, starting with the onion and potato at the bottom.
3. 3
   Tuck the garlic cloves between the layers and scatter the savory over as you go. Season each layer lightly.
4. 4
   Pour over the oil and 200 ml water — the vegetables will release plenty more.
5. 5
   Cover and bake at 180C for 1 hour.
6. 6
   Uncover and bake a further 30 minutes so the top browns and the liquid reduces.
7. 7
   Scatter with parsley and rest 15 minutes. It is as good at room temperature the next day.