Name: Sebze Bastisi (Vegetable Stew - Turkish)
Ingredients: 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

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Grains, Meats	Vegetarian	Vegetables, Vegetarian, Soups/stews, Turkish	4	Servings

INGREDIENTS

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

INSTRUCTIONS

*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)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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