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- 2 medium onions peeled
- 2 medium tomatoes peeled
- 2 medium eggplants
- 2 medium zucchinis
- 1 large potato peeled
- 2 small green bell pepper
- 1 small red bell pepper
- 4 garlic cloves
- 3 tbsp olive oil
- 2 tbsp tomato paste
- 1 tbsp red pepper paste
- 1 ½ cup water
- Peel the eggplants with strips. Remove the stems and seeds of the peppers.
- Cut all the vegetables into large chunks.
- Place the onion in the cast-iron pot. Put the potatoes on top of the onions, then put the peppers, eggplants, zucchinis, tomatoes, and garlic in order.
- Add the tomato and red pepper paste to the pot. Pour the water and sprinkle salt and pepper on top.
- Cook for about an hour. Serve hot.
- You can serve it with Turkish rice pilaf.
Tips, Notes & Substitutes:
Here are a few tips and tricks to keep in mind when making Turkish vegetable stew:
- Use fresh, seasonal vegetables for the best flavor. You are free to vary the vegetables. You can add other vegetables, such as green beans, colorful bell peppers, okra, peas, etc., to your stew as much as you desire.
- The stew should be controlled while cooking. Add water if necessary. As the amount of water decreases, more should be added to the pot little by little and in a controlled manner.
- If you’re looking for a heartier dish, you can always add some meat or poultry to the mix. To make a stew with meat, you should cook it until it gets tender before adding the vegetables.
- Since vegetable stew is a very delicate dish, you should be careful while mixing, so you don’t smash the vegetables in it. The less you mix while cooking, the more you prevent the vegetables from being mashy.
- Experiment with different spices and herbs to find the perfect balance for your stew. Be sure to adjust the seasoning to your taste before serving.
Now that you know the basics of making Turkish vegetable stew, feel free to experiment and make it your own. Just remember to have fun and enjoy the process!