Turkish Guvec or Turlu - Vegetable Casserole

[Guest guest]

Turkish Guvec or Turlu - Vegetable Casserole

 

2 large eggplants

salt

4 small zucchini

3 small sweet green peppers

1 cup okra, optional

1 cup green beans

4 small tomatoes, ripe, peeled

1/2 cup olive oil

3 small onions, sliced

2 garlic cloves, crushed

1/4 cup chopped parsley

freshly ground black pepper

1/2 cup water

 

1. Remove stem from eggplant, wash well then peel off 1/2 inch strips of

skin lengthwise at intervals giving a striped effect. Cut long eggplants in

1/2 inch slices, oval eggplant should be quartered lengthwise, then cut into

chunky pieces. Spread eggplant on a tray and sprinkle liberally with salt.

Leave for 30 minutes, then pat dry with paper towels.

2. Trim zucchini and cut into 1 1/2 inch pieces. Remove stem and seeds from

peppers and quarter.

3. Wash, trim and (if desired) de-fuzz okra. Soak in vinegar to remove

slime. Drain. 4. String beans if necessary and slit in half, French cut.

Slice tomatoes.

5. Heat half the oil in a frying pan and fry eggplant until lightly browned.

Remove to a plate, do not drain. Add remaining oil to a pan, add sliced

onions and fry gently until transparent. Stir in garlic, cook 1 minute, then

remove pan from heat.

6. Place a layer of eggplant in the base of a casserole dish. Top with some

of the zucchini, peppers and beans. Spread some onion mixture on top and

cover with tomato slices. Sprinkle with salt, pepper and some of the

parsley.

7. Repeat until all ingredients are used, reserving some tomato slices and

parsley. Place prepared okra on top if used and cover with last of tomato.

8. Sprinkle with parsley, salt and pepper and add water and oil drained from

eggplant. 9. Cover casserole and cook in a moderate oven for 1 to 1 1/2

hours until vegetables are tender.

10. Serve from casserole with bread and peynir cheese.