Sauté: In the same skillet, add a little more oil if necessary, and sauté the chopped onion until translucent. Add the bell peppers and cook until they start to soften. Stir in the diced tomatoes, minced garlic, and khmeli-suneli spice blend. Cook until the tomatoes break down into a sauce.
Combine: Add the fried eggplants and zucchini back to the skillet. Mix well to combine with the tomato and onion mixture. Season with black pepper and salt, to taste. Cook on low heat for about 10 minutes, allowing the flavors to meld.
Garnish: Just before serving, stir in the fresh herbs.
To Serve:
Ladle the tender beef stew into bowls, accompanied by the flavorful vegetable ragout on the side. Enjoy the contrast of the melt-in-your-mouth beef with the slightly crisp, vibrant vegetables, all bursting with rich spices and fresh herbs. This dish is not just a meal but a culinary experience, showcasing how patience and simple techniques can transform basic ingredients into a feast.
Ingredients:
3 tablespoons butter
2 tablespoons chopped green onion
2 tablespoons chopped celery
3 tablespoons all-purpose flour
2 1/2 cups milk
1/2 teaspoon freshly ground black pepper
1 tablespoon tomato paste
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