Vegetable Stew

(Güveçte Sebze Türlüsü)

1 small-sized eggplant- peel alternating strips of skin lengthwise, cut in medium size and soak in 2 cups of water with salt for about 15 minutes, squeeze, and dry them with a paper towel
1 zucchini, cut in bite size
1 small carrot, peeled, thinly sliced
5-6 pearl onion, cut in 4
2-3 garlic cloves, sliced
1 large potato, cut in for, then thinly slice
150g okra, frozen or fresh
1 large tomato, grated
Juice of half lemon
2 tbsp canned crushed tomatoes + 1/4 cup water
1/4 cup extra virgin olive oil
1 tbsp butter
Salt
Pepper

Preheat the oven to 400 F (200 C).

Place all the ingredients in a medium-sized oven proof dish or clay casserole. Cover with aluminum foil.

Bake for about 20 minutes. Then remove the aluminum foil, stir. There will be a lot of juice in it. Continue to cook for app 30 more minutes. Gradually, toss the vegetables 2-3 times.

You can serve Vegetable Stew with grilled meat or chicken as a side dish. You can also have it as a light lunch with Toasted Bread with Feta Cheese on the side.

Toasted Bread with Feta Cheese:
Mix crumbled feta cheese, chopped parsley, paprika and extra virgin olive oil with fork. Then spread the mixture on a slice of bread. Set the oven to grill. Place the bread on the tray and place in the oven. Grill for a few minutes until the edge of the bread turns light brown.