Guvetch (Vegetable Stew) — Jewish Food Society

Ingredients

• 1 eggplant, cut into 1-inch cubes
• 3 teaspoons salt, divided
• 4-5 ripe tomatoes
• 3 carrots, peeled and cut into 1-inch pieces
• 2 yellow onions, cut into 1-inch pieces
• 1 green bell pepper, seeded and cut into 1-inch pieces
• 1 red bell pepper, seeded and cut into 1-inch pieces1 leek, white and light green parts only, cut lengthwise and sliced into 1-inch pieces
• 3 garlic cloves, roughly chopped
• 6 tablespoons olive oil
• 1 teaspoon ground black pepper
• Half bunch fresh parsley leaves, roughly chopped (about 1 cup, packed)
• Half bunch fresh dill leaves, roughly chopped (about 1 cup, packed)