BRAISED VEGETABLES

Horta Yahni

YIELD: 4 TO 6 SERVINGS

       4 cups minced onion

       ¾ cup olive oil

       1 pound fresh tomatoes, sliced thin

       ¼ cup chopped flat-leaf parsley

       salt and pepper to taste

       vegetables (see below; a total of 6 cups of vegetables can be combined)

       1 cup water

Sauté onion in olive oil until wilted. Add tomatoes, parsley, salt, pepper, and vegetables and sauté over medium heat for 3 minutes. Add water and continue to simmer, covered, according to directions for individual vegetables.

The following vegetables can be used:

Cauliflower—4-pound head. Break into florets and sprinkle with lemon juice. Add to onion sauce mixture and cook for 20 minutes, or until tender.

Fava beans—3 pounds fresh or three 10-ounce packages frozen fava beans, thawed. Add fava beans and ¼ cup chopped dill to onion sauce mixture. Cover and simmer for 35 minutes, or until beans are cooked.

Okra—2 pounds fresh or two 10-ounce packages frozen okra, thawed. If using fresh okra, wash and trim by removing cone-shaped portions at top. Place okra in bowl, sprinkle with ½ cup vinegar, and let stand for 1 to 2 hours. Rinse thoroughly in cold water. Combine with onion sauce mixture and cook for 30 minutes, or until tender.

Green beans—2 pounds, with ends snapped off. Add beans and water to cover to onion sauce mixture. Cover and cook until beans are tender, about 20 minutes.