MIXED VEGETABLES (Turkish, Vegan)


 


 



Ingredients  ( 4 servings )


5 oz (150 gr) green French beans     1 cup fresh peas


1 eggplant     1 zucchini     1 medium to large potato     4 long green Italian peppers     1 medium onion


3 cloves garlic     1 medium ripe tomato (or 8 cocktail tomatoes)     2 tbsp olive oil, divided


1 tbsp tomato paste     ½ cup hot water     Salt, black pepper


Optional: Chopped sweet or red hot chili peppers


Optional: Okra


Serving suggestion: Serve with freshly ground pepper and bulgur pilaf.

 




Instructions


1.  Peel the eggplants leaving stripes of skin on. Quarter the eggplant lengthwise and chop into 1 inch (2.5 cm) pieces. Soak them in a bowl of salt water for half an hour. Wash and drain just before cooking to avoid oxidation.


2.  Wash the green beans. Cut the strings at the top and bottom.  Shave the stringy fiber at both sides of the pod. Chop into 1 inch (2.5 cm) pieces.


3.  Wash the zucchini. Leave the skin on if not too thorny. Quarter the zucchini lengthwise and chop into 1 inch (2.5 cm) pieces.


4.  Peel and quarter the potatoes lengthwise. Chop into 1 inch (2.5 cm) pieces.  Wash and drain. If you will not use the potatoes quickly, keep them in a bowl filled with water to avoid oxidation.  


5.  Wash and drain the fresh peas. Thaw if you will use frozen peas as different cooking times of various vegetables are important for this dish.


6.  Peel the top of the okra in a conical shape (if using).  Cutting or chopping the okra makes it slimy. Put in a bowl of water, lemon juice and vinegar for about 15-20 minutes.


7.  Wash and chop the green peppers into 1 inch (2.5 cm) pieces.


8.  Finely chop the onion.


9.  Slice the tomato or quarter the cocktail tomatoes.


10.  Mince or chop the garlic (You can also use whole crushed garlic cloves).


11.  Mix the tomato paste with ½ cup hot water.


12.  Heat half the olive oil on medium heat in a wide pot. Layer the ingredients in the following order: onions, garlic, green beans, eggplants, potatoes, zucchini, okra (if using) and green peppers. Add the tomatoes on top.


13.  Pour the tomato paste and water mixture over the vegetables.


14.  Add salt and black pepper to taste.


15.  Drizzle with the remaining olive oil.


16.  Bring to a boil over medium heat and adjust the heat to very low and cook, covered, for about 45 minutes. Do not open lid or mix during cooking. Check the liquid level occasionally, but do not add hot water if the liquid has not totally evaporated. There should be very little liquid left in the pot when done.


17.  Mix gently before you put the vegetables on a serving plate.


18.  Serve hot with freshly ground black pepper and bulgur pilaf.

 

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