Vegetable Ghivetchi

• 1 1/2 c. young carrots
• 1/2 medium eggplant
• 1/2 c. each peas, lima beans and green beans (frozen will do)
• 1/2 green pepper
• 1 small cauliflower, cut up
• 1/2 celery root, diced (optional)
• 5 small tomatoes, quartered
• 2 small onions, sliced thin
• 1 c. consomme or chicken broth
• 1 Tbsp. salt
• 2 diced potatoes
• 1 can tiny white onions
• 1/2 small cabbage
• 1/2 summer squash, diced
• freshly ground pepper
• 3 cloves garlic, mashed
• 1/4 c. butter
• 1/2 c. olive oil

1. Thinly slice carrots, cabbage and onions.
2. Peel eggplant. Dice eggplant, squash and celery root.
3. Cut green pepper into strips and cut up cauliflower.
4. Quarter tomatoes.
5. Drain white onions. Arrange carrots, potatoes, eggplant, peas, lima beans, green beans, green pepper, cabbage, cauliflower, squash, celery root, tomatoes and garlic in casserole. Saute onions in butter until golden. Add onions to consomme or chicken broth, olive oil, salt and pepper.
6. Bring to just a boil.
7. Pour over casserole, cover tightly and bake 30 to 40 minutes in moderate oven at 350u0b0 or until vegetables are tender. Stir once or twice while baking. Serves 12 to 14.

young carrots, eggplant, peas, green pepper, cauliflower, celery root, tomatoes, onions, chicken broth, salt, potatoes, tiny white onions, cabbage, summer, freshly ground pepper, garlic, butter, olive oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=659806 (may not work)