Vegetable Stew in Olive Oil

(Şaraşura - The Marmara Region)

20 flat beans, trimmed, cut in bite size
2 medium tomatoes, peeled, diced
1 medium onion, cut in chunks
1-2 garlic cloves, chopped
1/4 cup extra virgin olive oil, half for cooking, the other half for after
1-2 tbsp crushed tomato, canned
1 small, eggplant, peeled in lengthwise strips, cut into large chunks. Soaked in water with salt for about 15 minutes
1 small zucchini, peeled, cut in bite size
1 cubanalle pepper, cut in bite size
1 medium yellow potato, peeled, cut in bite size
1/2 cup warm water
1/2 tsp sugar
1 tsp lemon juice
Salt

Saute the onion with olive oil until its softened. Add the garlic, when the smell of garlic comes out add the flat beans, tomatoes, crushed tomato and salt. Cover and cook about 15 minutes at medium-low heat. Then add the rest of the ingredients. Cover and cook until the vegetables are softened. Let it cool down first.

Then place on a serving dish. Pour the rest of the olive oil over the top and sprinkle chopped dill. Keep it in the fridge. Serve Vegetable Stew in Olive Oil chilled or at room temperature.