This is a recipe that I have been cooking for 20 yrs. There is nothing better on a cold winter day than a hearty stew cooked in the Bulgarian earthen pot.
This dish can pass for Indian cuisine although the inspiration behind it purely Bulgarian: I just substituted the sweet paprika in the original Bulgarian recipes for curry. This is the kind of vegetarian stew that I grew up on. Beans, lentils, potatoes, peppers, eggplant, tomatoes, okra, Romano beans, were cooked in endless combinations and variations, commonly known as gyuvech (гювеч).