For the vegetables
4 chicken broth tablets dissolved in 8 cups of hot water (1.9 liters)
2 large onions (300 g), cut into four pieces
2 medium red bell peppers (260 g), cut into pieces
1 small sweet pepper (260 g), cut in half
1 large eggplant (420 g), cut into pieces
2 medium zucchinis (400 g), cut into pieces
1/4 cup of olive oil (60 ml)
4 minced garlic cloves
6 fillets of anchovy in brine, drained (25 g)
4 tablespoons of black olives, chopped
For the dough
6 eggs
1 3/4 cups of all-purpose flour (210 g)
For the vegetables
4 chicken broth tablets dissolved in 8 cups of hot water (1.9 liters)
2 large onions (300 g), cut into four pieces
2 medium red bell peppers (260 g), cut into pieces
1 small sweet pepper (260 g), cut in half
1 large eggplant (420 g), cut into pieces
2 medium zucchinis (400 g), cut into pieces
1/4 cup of olive oil (60 ml)
4 minced garlic cloves
6 fillets of anchovy in brine, drained (25 g)
4 tablespoons of black olives, chopped
For the dough
6 eggs
1 3/4 cups of all-purpose flour (210 g)
Prepare the vegetables: In a large pot, bring chicken broth to a boil, add onions, bell peppers, sweet pepper, eggplant, and zucchinis
Cook until the vegetables are tender (about 15 minutes)
Scoop out and reserve
In a large skillet, heat olive oil over high heat
Add garlic and sauté, stirring occasionally with a wooden spoon, until soft (1 minute)
Add anchovy and black olives and mix well, kneading with the wooden spoon
Add reserved vegetables and sauté, stirring constantly, for 2 minutes
Remove from heat and reserve
For the dough: In a medium bowl, mix eggs and flour with a wooden spoon until a sticky batter forms
In a large pot, bring 4 liters of water to a boil with 1 tablespoon of salt over high heat
With a slotted spoon, remove small portions of dough, allowing them to fall into the boiling water
Cook until they rise to the surface (about 5 minutes)
Remove with a skimmer and place on an escorredor
Repeat process until all dough is used up
In a large serving dish, combine okra stew with reserved vegetables and serve immediately
277 calories per serving
