Guvec or Turlu

Description
There is some confusion about the name of this dish. To the Turks, Turlu is a lamb or chicken and vegetable casserole. Yet in other countries of the region Turlu is prepared as an all-vegetable casserole, with cooks admitting to it being a Turkish dish. Guvec on the other hand is a casserole of meat or poultry and vegetables, or vegetables on their own.

Ingredients

 * 2 long eggplants or 1 medium oval eggplant
 * salt
 * 4 small zucchini
 * 3 small sweet green peppers
 * 250 g okra (optional)
 * 250 g green beans
 * 4 small tomatoes, ripe, peeled
 * ½ cup olive oil
 * 3 small onions; sliced
 * 2 garlic cloves (crushed)
 * ¼ cup chopped parsley
 * freshly ground black pepper
 * ½ cup water

Directions

 * 1) Remove stem from eggplant, wash well then peel off 1 cm (½ inch) strips of skin lengthwise at intervals giving a striped effect.
 * 2) Cut long eggplants in 1 cm (½ inch) slices; oval eggplant should be quartered lengthwise, then cut into chunky pieces.
 * 3) Spread eggplant on a tray and sprinkle liberally with salt.
 * 4) Leave for 30 minutes, then pat dry with paper towels.
 * 5) Trim zucchini and cut into 4 cm (1½ inch) pieces.
 * 6) Remove stem and seeds from peppers and quarter.
 * 7) Wash, trim and (if desired) de-fuzz okra.
 * 8) Soak in vinegar to remove slime.
 * 9) Drain string beans if necessary and slit in half (French cut).
 * 10) Slice tomatoes.
 * 11) Heat half the oil in a frying pan and fry eggplant until lightly browned.
 * 12) Remove to a plate - do not drain.
 * 13) Add remaining oil to a pan, add sliced onions and fry gently until transparent.
 * 14) Stir in garlic, cook 1 minute, then remove pan from heat.
 * 15) Place a layer of eggplant in the base of a casserole dish.
 * 16) Top with some of the zucchini, peppers and beans.
 * 17) Spread some onion mixture on top and cover with tomato slices.
 * 18) Sprinkle with salt, pepper and some of the parsley.
 * 19) Repeat until all ingredients are used, reserving some tomato slices and parsley.
 * 20) Place prepared okra on top if used and cover with last of tomato.
 * 21) Sprinkle with parsley, salt and pepper and add water and oil drained from eggplant.
 * 22) Cover casserole and cook in a moderate oven for 1 to 1½ hours until vegetables are tender.
 * 23) Serve from casserole as an accompaniment to roast or grilled meats or poultry.
 * 24) Often this is served as a light meal on its own; bread and peynir (feta) cheese are then served with it.