Turlu Vegetable Stew

Instructions

1. Step 1

   Using the vegetable peeler, peel the potato; using the chef's knife and cutting board, cut the eggplant, zucchini, and potato into 3 cm pieces, trim the green bean ends and cut them into 4 cm lengths, and seed and chop the green pepper. Finely chop the onion, mince the garlic, and grate or finely chop the tomato with the box grater.

   Cookware: Box Grater, Chef Knife, cutting board, Vegetable Peeler

2. Step 2

   Heat the olive oil in the large Dutch oven over medium heat, then add the onion, green pepper, and 2.0 gr salt. Cook, stirring with the wooden spoon, until the onion is soft, glossy, and lightly golden without browning.

   Timer: 8 min (fixed)

   Ingredients used: 150.0 gr Green Bell Pepper, 60.0 ml Olive Oil, 200.0 gr Onion, 2.0 gr Salt

   Cookware: Large Dutch oven — medium heat, wooden spoon

3. Step 3

   Add the garlic and tomato paste, then stir constantly until the paste darkens slightly and smells sweet rather than raw. Cook over medium heat.

   Timer: 2 min (fixed)

   Ingredients used: 3.0 clove Garlic, 30.0 gr Tomato Paste

   Cookware: Large Dutch oven — medium heat, wooden spoon

4. Step 4

   Stir in the tomato and water, scraping the bottom of the large Dutch oven with the wooden spoon. Bring the sauce to a gentle simmer and cook until the tomato loses its raw smell.

   Timer: 5 min (fixed)

   Ingredients used: 500.0 gr Tomato, 300.0 ml Water

   Cookware: Large Dutch oven — medium heat, wooden spoon

5. Step 5

   Add the potato and green bean, pressing them into the simmering tomato sauce with the wooden spoon. Cover the large Dutch oven and simmer over low heat until the potato edges are beginning to soften and the beans brighten.

   Timer: 15 min (fixed)

   Ingredients used: 250.0 gr Green Bean, 350.0 gr Potato

   Cookware: Large Dutch oven — low heat, wooden spoon

6. Step 6

   Add the eggplant and zucchini, gently folding them through the sauce; cover and simmer over low heat until all vegetables are tender and the eggplant is silky but still holds its shape. Stir in the remaining salt and let the stew stand off the heat until the sauce settles around the vegetables.

   Timer: 20 min (fixed)

   Ingredients used: 500.0 gr Eggplant, 3.0 gr Salt, 350.0 gr Zucchini

   Cookware: Large Dutch oven — low heat, wooden spoon