Baked Mixed Vegetables ~ Turkey

[Twitchin Kitten]

Baked Mixed Vegetables
Güvec - Turkey


Ingredients:

2 Japanese eggplants (long) (aubergines) or
1 medium globe eggplant
salt
6 tablespoons olive oil
3 small yellow onions
2 cloves garlic, crushed
4 small zucchini, cut into 1 1/2 inch (4cm) pieces (circles)
3 small green bell peppers, seeded and quartered
8 oz. green beans, trimmed
4 or 5 small tomatoes peeled and sliced
freshly ground black pepper
3 tablespoons chopped fresh flat leaf parsley
8 oz. (250g) okra -optional
1/2 cup water (4 fl oz/125 ml)

Remove stems from eggplants. At intervals along the length of each, peel off strips of skin, 1/2 inch wide, to create a striped effect. Cut Japanese eggplants into 1/2 inch slices; quarter globe eggplant lengthwise, then cut into chunks. If using globe eggplant, spread pieces onto a baking sheet and sprinkle liberally with salt. Let stand for 30 mins, then pat dry with paper towels. This takes out any excessive water.

Heat 3 tablespoons oil in a frying pan over high heat. Add eggplant and fry until lightly browned, 8-10 mins. Remove to a plate - do not drain.

Heat remaining 3 tablespoons oil in same pan over medium-low heat. Add onions & fry until translucent, about 5 mins. Stir in garlic, cook for 1 min, then remover from heat.

Preheat oven to 350°. Place a layer of eggplant in the bottom of an 8 cup capacity casserole or baking dish with lid. Top with some zucchini, peppers and green beans. Spread onion mixture on top and cover with salt, pepper, and some parsley. Repeat layers until all ingredients are used, reserving some tomato slices & parsley.

Top with okra if using, cover with reserved tomato slices, and sprinkle with reserved parsley. Season with salt and pepper and add water.

Cover and bake until vegetables are tender, 1 to 1 1/2 hours. Serve as an accompaniment to roast or grilled meats and poultry. Can be also be served as a light meal; bread and feta cheese are customary accompaniments.

serves 6
cooking time 2 2 1/2 hours