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Pide Vegetable Filling

Makes 3-5 Pides



cook time

45 - 50 minutes


Pide Dough

2 TBSPs olive oil
1 small onion (80g), large dice
2 cloves garlic, minced
1 red bell pepper (150g), large dice
1 large zucchini (300g), large dice
1 medium eggplant (400g), large dice
3 medium roma tomatoes (300g), peeled, cored, then diced
2 tsps ground cumin
2 TBSPs smoked hot Spanish paprika
2 TBSPs fresh parsley, minced
2 TBSPs fresh basil, minced
Salt and pepper to taste


In a large saucepan, heat olive oil over medium heat. Add onions and sauté until translucent, about 5 minutes. Add garlic and sauté for about 2 minutes. Add the rest of the vegetables, spices, herbs, and seasonings, mix, cover, lower heat and let simmer for 40 minutes until the vegetables are soft. Adjust seasonings.

Take saucepan off heat and set aside to cool before filling pide dough.

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