Turkish türlü — the traditional dish of mixed vegetables in a clay pot

Ingredients (for 4–6 servings)

• 2 medium eggplants, cut into cubes
• 2 medium zucchini, cut into cubes
• 2 green peppers, cut into strips
• 3 large tomatoes, cut into slices
• 2 medium potatoes, cut into cubes
• 1 large onion, cut into slices
• 4 garlic cloves, crushed
• 100 ml olive oil
• 1 teaspoon salt
• 1 teaspoon sweet red pepper
• 1/2 teaspoon black pepper
• Fresh parsley, for serving

Preparation steps

1. Clean and cut all the vegetables into roughly equal pieces.
2. In a clay pot (güveç) or baking dish, heat the olive oil and lightly fry the onion with the garlic for 2–3 minutes.
3. Add the potatoes, zucchini, peppers and eggplants; mix with salt, red pepper and black pepper.
4. Place the tomato slices on top, cover the pot and bake in a preheated oven at 180°C for 40–45 minutes, until the vegetables soften and the liquid thickens.
5. Serve warm, with fresh bread and chopped parsley on top.

Time: preparation 20 minutes, cooking 45 minutes. Servings: 4–6.