Guvec or Turlu

== Description ==
There is some confusion about the name of this dish. To the Turks, Turlu is a lamb or chicken and vegetable casserole. Yet in other countries of the region Turlu is prepared as an all-vegetable casserole, with cooks admitting to it being a Turkish dish. Guvec on the other hand is a casserole of meat or poultry and vegetables, or vegetables on their own.
== Ingredients ==
* 2 long eggplants or 1 medium oval eggplant
* salt 
* 4 small zucchini
* 3 small sweet green peppers
* 250 g okra (optional)
* 250 g green beans
* 4 small tomatoes, ripe, peeled
* ½ cup olive oil
* 3 small onions; sliced
* 2 garlic cloves (crushed)
* ¼ cup chopped parsley
* freshly ground black pepper
* ½ cup water
== Directions ==
# Remove stem from eggplant, wash well then peel off 1 cm (½ inch) strips of skin lengthwise at intervals giving a striped effect.
# Cut long eggplants in 1 cm (½ inch) slices; oval eggplant should be quartered lengthwise, then cut into chunky pieces.
# Spread eggplant on a tray and sprinkle liberally with salt.
# Leave for 30 minutes, then pat dry with paper towels.
# Trim zucchini and cut into 4 cm (1½ inch) pieces.
# Remove stem and seeds from peppers and quarter.
# Wash, trim and (if desired) de-fuzz okra.
# Soak in vinegar to remove slime.
# Drain string beans if necessary and slit in half (French cut).
# Slice tomatoes.
# Heat half the oil in a frying pan and fry eggplant until lightly browned.
# Remove to a plate - do not drain.
# Add remaining oil to a pan, add sliced onions and fry gently until transparent.
# Stir in garlic, cook 1 minute, then remove pan from heat.
# Place a layer of eggplant in the base of a casserole dish.
# Top with some of the zucchini, peppers and beans.
# Spread some onion mixture on top and cover with tomato slices.
# Sprinkle with salt, pepper and some of the parsley.
# Repeat until all ingredients are used, reserving some tomato slices and parsley.
# Place prepared okra on top if used and cover with last of tomato.
# Sprinkle with parsley, salt and pepper and add water and oil drained from eggplant.
# Cover casserole and cook in a moderate oven for 1 to 1½ hours until vegetables are tender.
# Serve from casserole as an accompaniment to roast or grilled meats or poultry.
# Often this is served as a light meal on its own; bread and peynir (feta) cheese are then served with it.
Category:Eggplant Recipes
Category:Green bell pepper Recipes
Category:Green bean Recipes
Category:Okra Recipes
Category:Tomato Recipes
Category:Turkish Vegetarian
Category:Zucchini Recipes