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Turkish Vegetable Stew

Print Recipe
Prep Time 20 hours
Cook Time 1 hour
Total Time 21 hours
Servings 4
Calories 298

Ingredients

  • 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
  • Salt
  • Pepper

Instructions

  • 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.

Nutrition

Calories: 298kcal | Carbohydrates: 47g | Protein: 8g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 94mg | Potassium: 1607mg | Fiber: 13g | Sugar: 18g | Vitamin A: 1610IU | Vitamin C: 110mg | Calcium: 83mg | Iron: 2mg