Garden Vegetable Bake

[Guest guest]

My husband and I tried this out this week and thought that it was

wonderful. Hope everyone enjoys. This is a Turkish dish that is

actually called guvetch (goo-VETCH). I got this recipe from a cookbook

called Extending the Table by Joetta Handrich Schlabach. It has recipes

from around the world and it does has recipes that have meat as a

warning to the people on this list that don't eat any meat. I wouldn't

want you to buy a cookbook that had only a few recipes that would

interest you . . . but as I try them out I will be more than glad to

share them with you. Also, they recommend that pita bread be served

with this dish. I also used an entire 15 ounce can of tomato sauce and

then when the vegetables soaked up the liquid I rinsed the can that had

the remaining sauce in it and poured it over the vegetables. It didn't

hurt the flavor of the dish and then I didn't have part of a can of

tomato sauce taking up space in the refrigerator.

 

Peel and slice:

1 eggplant

Salt and let let stand in colander while preparing other vegetables.

Slice:

3 carrots

2 stalks celery

2 large or 3 medium potatoes

1 large or 2 small zucchini

1 large onion

Pat slices of eggplant dry, brush with olive oil, and broil until

golden, 5-7 minutes. Reset oven to 325 degrees F. Layer all vegetables

in large casserole dish along with:

4 cloves garlic, crushed

salt and pepper to taste

Top with:

1/2 cup fresh parsley, chopped

2 tablespoons olive oil

3 tomatoes, peeled and chopped, or 1/2 cup tomato sauce

Cover tightly and bake 2 hours at 325 degrees F. Occasionally check and

add tomato juice or water if vegetables are too dry. When almost done,

cover with crumbled feta cheese and let melt (optional).

 

Sara