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3 small sliced eggplants
oil for sauteeing
2 large sliced onions
4 slender zucchini, cut into 1-inch pieces
1 pound whole green beans, trimmed
3 ripe chopped tomatoes
1 pound small young okra, trimmed
3 tomatoes, chopped
2 sliced green bell peppers
2 sliced red bell peppers
1/4 cup olive oil
1/2 teaspoon sugar

Salt eggplant slices and place in colander. Wipe dry and saute on both sides in oil until tender.

Place vegetables in a large baking pan in order listed. Pour olive oil over top and sprinkle with sugar. Cover pan and bake in a 350 degree oven for 1 1/2 hours.

Serves 6.