Recipe: Sebze Bastisi (Vegetable Stew - Turkish)

SEBZE BASTISI (VEGETABLE STEW - TURKISH)

1 medium eggplant (about 1 lb), cut in 1/4-inch slices
salt
4 tbsp butter or olive oil
2 onions, sliced
2 green peppers, seeded and cut into strips
2 zucchini, sliced 1/4-inch thick
1 cup string beans, in 1 1/2-inch pieces
1 cup beef broth
2 garlic cloves, crushed
4 tbsp chopped parsley
1/2 tsp sugar
freshly ground pepper

Sprinkle eggplant slices with salt and set aside for 30 minutes. Rinse salt off eggplant, drain and pat each slice dry with paper towels.

Preheat oven to 350 degrees F.

Heat 2 Tbsp. 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 minutes.

Add the zucchini and beans and fry for 2 more minutes, stirring frequently. Place the veggies on top of the eggplant.

Add beef broth, garlic, 2 Tbsp. of the chopped parsley, sugar, salt, pepper and. Cover.

Bake in a 350 oven for 1 hour.

Garnish with remaining 2 Tbsp. chopped parsley and serve hot.