Turkish cuisine · Vegetable Dishes

Turkish Vegetable Stew

Eggplant, zucchini, beans and potatoes braise in the oven with tomato and olive oil into a juicy vegetable medley.

Ingredients · for 4 servings

• 1 eggplant
• 2 zucchini
• 2 potatoes
• 200 g green beans
• 2 green pointed peppers
• 3 tomatoes
• 1 onion
• 3 garlic cloves
• 2 tbsp tomato paste
• 6 tbsp olive oil
• 250 ml vegetable broth
• Salt, pepper

Instructions

1. Cut the eggplant into 3 cm cubes, salt generously and let it draw out water for 20 minutes, then rinse and pat dry — this makes it milder and keeps it from soaking up as much oil.
2. Cut the zucchini, potatoes and pointed peppers into similarly sized pieces, trim the beans and halve them; preheat the oven to 180°C.
3. Sweat the onion and garlic in 4 tbsp olive oil in a roasting pan for 5 minutes, add the tomato paste, and roast for 1 minute more until it smells deep and rich.
4. Add all the vegetables, toss with the remaining olive oil, and spread the diced tomatoes on top.
5. Pour in the broth, season with salt and pepper, and cook covered in the oven for 45–50 minutes until the potatoes are tender and the vegetables sit in their own juices.
6. Remove the lid, let it rest uncovered for 10 minutes, and serve the türlü warm with rice or flatbread.