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Prep time
15 minutes
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Cook time
1 hour
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Serves
4
Author Notes
This original recipe came from my mother. When she was a student, her classmates were people from different countries. They exchanged traditional recipes and cooked each other interesting food when they went hiking. Yes, at the time, it was a very popular leisure activity.
Thus, a lot of Eastern, Caucasian, and European dishes appeared in our Ukrainian family. Thanks to my mother, I got used to various food from early childhood, and all my life I try to discover new tastes and cuisines. Today, I'll share one of my favorite recipes.
This dish is of Eastern and European origin. Rice Pilaf is made in Turkey, and vegetable stew with pork dates back to Eastern European cuisine. —Anna Vorobiova
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Ingredients
- For stew
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450 grams
pork tenderloin, cut into 1-inch cubes
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2
large eggplants
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2
large ripe tomatoes
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2
sweet peppers (bell or any other non-hot variety)
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1
large yellow onion
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5
garlic cloves, coarsely chopped
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1
hot pepper, cut into rings
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1/2 bunch
dill, finely chopped
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1/2 bunch
parsley, finely chopped
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500 milliliters
of any broth or water
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Salt and pepper to taste
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Olive oil for frying
- For Rice Pilaf
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1 cup
rice
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1/2 cup
short vermicelli
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2 cups
water
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Olive oil for frying
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Salt to taste
Directions
- For stew
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Cut all vegetables into 1/2 ”rings.
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Fry eggplants with olive oil on the grill (grill pan or regular pan). Do not salt.
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Heat olive oil in a deep saucepan, fry pork over high heat until golden brown. Layout evenly over the bottom of the saucepan and reduce heat.
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Add garlic and hot peppers. Then layout one by one: eggplants, tomatoes, onions, peppers. The number of layers can be any. Add salt and pepper and cover with broth or water.
*It will cover about half, but after 10 minutes of stewing, even more liquid will come out of the vegetables and you will have a lot of broth that completely covers the dish.
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Sprinkle with parsley and dill on top, cover, and simmer for 30-40 minutes over low heat.
- For Rice Pilaf
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You will need a deep frying pan. Heat olive oil and saute the raw vermicelli until light brown. Stir constantly and watch the process, as it fried very quickly.
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Once vermicelli has the right color, add rice, stir quickly and cover with water. Season with salt and cook covered over low heat, until cooked through.
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Place the Rice Pilav on a plate, top with stew, top with the broth from stew, and enjoy.
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