Türlü Vegetable Stew

Instructions

1. Step 1

   Heat the olive oil in the large pot over medium heat. Add the onion and cook, stirring occasionally, until softened.

   Timer: 6 min (fixed)

   Ingredients used: 45.0 ml Olive Oil, 200.0 gr Onion

   Cookware: large pot, wooden spoon

2. Step 2

   Add the garlic, tomato paste, and sweet paprika. Stir over medium heat until fragrant and the paste darkens slightly.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Garlic, 2.0 gr Sweet Paprika, 30.0 gr Tomato Paste

   Cookware: large pot, wooden spoon

3. Step 3

   Add the eggplant, potato, green beans, and bell pepper. Cook over medium heat, turning the vegetables gently to coat them in the seasoned oil.

   Timer: 5 min (fixed)

   Ingredients used: 250.0 gr Bell Pepper, 500.0 gr Eggplant, 200.0 gr Green Bean, 400.0 gr Potato

   Cookware: large pot, wooden spoon

4. Step 4

   Add the zucchini, tomato, water, salt, and black pepper. Increase to high heat and bring the liquid to a boil.

   Timer: 8 min (fixed)

   Ingredients used: 1.0 gr Ground Black Pepper, 6.0 gr Salt, 500.0 gr Tomato, 300.0 ml Water, 300.0 gr Zucchini

   Cookware: large pot, wooden spoon

5. Step 5

   Reduce to low heat and cover with the lid. Simmer until the potatoes and eggplant are tender, stirring gently once or twice.

   Timer: 30 min (fixed)

   Cookware: large pot, lid, wooden spoon

6. Step 6

   Remove the pot from the heat and fold in the parsley. Let the stew stand uncovered before serving warm.

   Timer: 10 min (fixed)

   Ingredients used: 15.0 gr Parsley

   Cookware: large pot, wooden spoon