Sebze bastisi (vegetable stew - turkish)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Med. eggplant (about 1 lb) | |
| 4 | tablespoons | Butter or olive oil |
| 2 | Onions; sliced | |
| 2 | Green peppers * | |
| 2 | Zucchini; sliced 1/4\" thick | |
| 1 | cup | String beans; in 1 1/2\" pcs |
| 2 | Garlic cloves; crushed | |
| 2 | tablespoons | Chopped parsley |
| ½ | teaspoon | Sugar |
| Salt | ||
| Freshly ground pepper | ||
| 1 | cup | Beef broth |
| 2 | tablespoons | Chopped parsley for garnish |
Directions
*Note: Green peppers should be seeded and cut into strips.
Cut eggplant into ¼" slices, sprinkle with salt and set aside for 30 min. Wash off salt, drain and pat dry with paper towels. Heat 2 T.
butter in a skillet. Add the eggplant slices and fry until browned on both sides. Transfer to a baking dish. Fry the onions and peppers in the remaining butter for 3 min. Add the zucchini and beans and fry for 2 more min, stirring frequently. Place the veggies on top of the eggplant. Add garlic, parsley, sugar, pepper salt, and beef broth.
Cover and place in a 350 oven for 1 hour. Garnish with parsley and serve hot.
FROM: DEBORAH AKYUREK (DNJS60B)