A wonderful light summer dish ‘Türlü’ encompasses a variety of vegetables with different tastes in one dish. Other summer vegetables such as okra and zucchini also can be added. This is known and consumed in most of Turkey; perhaps under different names. Rice or bulgur pilaf is a perfect complement to Türlü. Beef or lamb cubes can also be added to the recipe. Both vegetarian and with meat versions are excellent.
3 medium potatoes
1.5 lb green beans
1 green pepper
7 small ripe tomatoes
1 cup frozen peas
3 cloves garlic (chopped)
1 tbsp tomato sauce
1 tbsp red pepper paste
3 tsp salt (adjust to your taste)
2 cups water
Water for pot
Prepare a large pot full of cold water with 1 tsp salt. Peel the eggplants in lengthwise stripes. The eggplants will have a peeled stripe and an unpeeled stripe. If the eggplants are thin, slice them diagonally, if they are thicker, cut in half and slice diagonally and place in the salty water. This will prevent them from turning brown.
Cut the ends of the green beans and cut them diagonally in an inch and half length. Peel the potatoes and cut in half. Cut each half in squares. Slice the green pepper. Peel and dice the tomatoes and set aside.
Heat the olive oil. Add the green beans and sauté for 7-8 minutes. Drain the water from the eggplants and add to the beans. Add the potatoes, green pepper, garlic and peas.
Dissolve the tomato sauce and the red pepper paste in the water. Add this mixture to the pot. Sprinkle salt. Taste the salt so that it is according to your taste.
Cook covered on high heat until the water in the pot starts to boil. Turn to low heat and cook for 50-60 minutes. Enjoy warm with rice or bulgur pilaf.