Title: Sebze Bastisi (Vegetable Stew - Turkish)
Categories: Turkish Vegetable Vegetarian
Yield: 4 Servings

1		Med. eggplant (about 1 lb)
4	tb	Butter or olive oil
2		Onions; sliced
2		Green peppers *
2		Zucchini; sliced 1/4" thick
1	c	String beans; in 1 1/2" pcs
2		Garlic cloves; crushed
2	tb	Chopped parsley
1/2	ts	Sugar
		Salt
		Freshly ground pepper
1	c	Beef broth
2	tb	Chopped parsley for garnish

*Note: Green peppers should be seeded and cut into strips.

Cut eggplant into 1/4" slices, sprinkle with salt and set aside for 30 min. Wash off salt, drain and pat dry with paper towels. Heat 2 T. butter in a skillet. Add the eggplant slices and fry until browned on both sides. Transfer to a baking dish. Fry the onions and peppers in the remaining butter for 3 min. Add the zucchini and beans and fry for 2 more min, stirring frequently. Place the veggies on top of the eggplant. Add garlic, parsley, sugar, pepper salt, and beef broth. Cover and place in a 350 oven for 1 hour. Garnish with parsley and serve hot.

FROM: DEBORAH AKYUREK (DNJS60B)

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