Zeytinyağlı Türlü (Mixed Vegetable Stew in Olive Oil)
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Ingredients
- 2 aubergines
- 2 courgettes
- 2 waxy potatoes
- 1 red pepper
- 150 g fine green beans, trimmed
- 400 g tinned chopped tomatoes
- 1 onion
- 2 garlic cloves
- 5 tbsp olive oil
- 150 ml vegetable stock
Nutrition (per serving)
- Calories
- 331 kcal
- Protein
- 7.1 g
- Carbohydrate
- 30.4 g
- of which sugars
- 13.6 g
- Fat
- 18.1 g
- of which saturates
- 2.7 g
- Fibre
- 9.7 g
- Salt
- 0.36 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pan and cook the onion, finely chopped, and garlic cloves for 6 minutes.
- 2
Add the aubergines, courgettes and waxy potatoes, all cut into chunks, the red pepper, sliced, and the green beans; cook for 8 minutes, stirring.
- 3
Add the tinned chopped tomatoes and vegetable stock, cover and simmer for 35-40 minutes, stirring occasionally, until the vegetables are completely tender.
- 4
Season with salt and black pepper and leave to settle for 5 minutes off the heat.
- 5
Serve warm or at room temperature.
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