A summer vegetable stew from Turkish home kitchens, where eggplant, zucchini, beans, and potato soften into tomato sauce.
25 min prep 47 min cook
Keeps the screen on · step-by-step guide · built-in timer
Cut the eggplants, zucchini, potatoes, fresh green beans, peppers, and tomatoes into similar-sized pieces.
Soften the onion in olive oil over medium heat for 4 minutes.
Add the potatoes and eggplants and stir for 5 minutes so the firmer vegetables start softening first.
Add the zucchini, peppers, tomatoes, and tomato paste to the pot.
Add the salt and 1 cup hot water, then cook over low heat for 38 minutes.
Rest the vegetable stew for 10 minutes and serve with a drizzle of olive oil.
💡 Tip: Cut the vegetables to similar sizes so they soften in the pot at the same time.
🍽️ Serving suggestion: Serve with yogurt and bulgur pilaf.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~210
kcal calories
5
g protein
24
g carbs
10
g fat
15.4g
Sugar
11.5g
Fiber
956mg
Sodium
1.5g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
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