By Julia Orlov
My family calls this dish “sous” (sauce), and for the longest time, I was unable to find any record of it on the internet. I recently realized that this name may be a regional term for a stew called “ailazan.” Whatever the name, it’s a delightful, hearty summertime meal that can easily be made vegan.
Note: the following measurements are approximate and should really just be eyeballed.
- Season meat and place in pot. Cover with water. Bring to a boil and let it simmer for 1.5-2 hours, until meat is tender.
- In the meantime, add oil to a wide saucepan and sauté onion until soft and translucent. Add garlic and let cook until fragrant. Add tomatoes, peppers, and eggplant and season. Cook down, covering the saucepan if necessary.
- Scrape mixture into the meat pot and add potatoes. Cook until potatoes are tender, about 20 minutes.
- Add several handfuls of the herbs at the very end. Add more herbs than you normally would.