Turkish Vegetable Stew (5 votes)
1 medium eggplant (about 1 pound)
Cut eggplant into 1/4-inch slices, sprinkle with salt and set aside for 30 minutes. Wash off salt, drain and pat dry with paper towels.
4 tablespoons butter or olive oil
2 onions, sliced
2 green peppers *
2 zucchini, sliced 1/4-inch thick
1 cup string beans, in 1 1/2-inch pieces
2 garlic cloves, crushed
2 tablespoons chopped parsley
1/2 teaspoon sugar salt
freshly ground pepper
1 cup broth
2 tablespoons chopped parsley for garnish
Heat 2 tablespoons butter in a skillet. Add the eggplant slices and fry until browned on both sides. Transfer to a baking dish. Fry the onions and peppers in the remaining butter for 3 minutes. Add the zucchini and beans and fry for 2 more min, stirring frequently. Place the veggies on top of the eggplant. Add garlic, parsley, sugar, pepper salt, and broth. Cover and place in a 350 oven for 1 hour. Garnish with parsley and serve hot.
*Note: green peppers should be seeded and cut into strips.
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