Olive-oil vegetable stew, where eggplant, zucchini, peppers, potatoes and carrots are blended with a tomato sauce and baked together in the oven. Bringing seasonal vegetables together on a single tray, this filling dish is delicious both hot and warm.
Soak the diced eggplant in salted water for 15 minutes, then drain and gently squeeze out the liquid. This step removes bitterness and helps it absorb less oil.
Place the eggplant, zucchini, potato, carrot, long green pepper, onion and garlic onto a large baking tray.
Mix the grated tomato, tomato paste, olive oil, hot water, salt and black pepper, drizzle over the vegetables and toss gently.
Cover the tray with foil and bake in a preheated 190-degree oven until the vegetables start to soften.
Remove the foil and continue baking until the vegetables are lightly browned on top and the sauce thickens. Serve warm or hot.
Important: Cut the vegetables into similar sizes so they cook at the same rate in the oven; larger pieces stay raw while smaller ones fall apart. If you soak the chopped eggplant in salted water and squeeze out the liquid, it removes the bitterness and absorbs less oil. Leftover türlü (vegetable stew) keeps in a covered container in the refrigerator for up to 3 days, and the flavor settles in even more when reheated.
If you cover the tray with foil for the first half hour of cooking and then uncover it, the vegetables first soften in their own steam, then lightly brown on top; this two-stage cooking gives both juiciness and color.
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