Easy and yummy
Tourlu
1 small eggplant
2 lg onions
3 med carrots
2 lg stalks of celery
1 lg red or green bell pepper
1 or 2 large potatoes
1/2 lb fresh (or frozen) green beans
1 1lb. can whole tomatoes
1/2 cup catsup
1/4 cup olive oil
2 tsp. salt
1 1/2 tsp each basil and honey
1/4 tsp black pepper (best if freshly ground)
3 or 4 small zucchini
chopped parsley for garnish
basically chop this stuff up in large 1 inch chunks and mix it all together.
the recipe goes like this:
cut unpeeled eggplant into 1" cubes, cut onions into 1" squares, cut carrots in slanting slices about 3/4" thick, cut bell pepper into 1" squares, peel potatoes and cut into 1" cubes, snap ends off beans and cut into 2" pieces,
combine these ingredients in a large (5 quart) casserole.
drain juice from tomatoes into casserole, chop tomatoes and add. add olive oil, catsup, honey, basil and pepper. stir gently
cover dish tightly and bake at 350 degrees for about 2 hours, basting with juices every half hour, until vegetables are almost tender.
meanwhile scrub zucchini and cut into 1/2 inch slices, add to casserole and mix gently.
return to oven and bake uncovered for 20 to 30 minutes . Garnish with parsley and serve hot or at room temp
If prepared ahead, cool and refridgerate, reheat, covered, in 350 degree oven about 30 minutes til bubbly hot.
its actually better the second day
served up with warm crusty bread , its a real winner Enjoy!
Tourlu
1 small eggplant
2 lg onions
3 med carrots
2 lg stalks of celery
1 lg red or green bell pepper
1 or 2 large potatoes
1/2 lb fresh (or frozen) green beans
1 1lb. can whole tomatoes
1/2 cup catsup
1/4 cup olive oil
2 tsp. salt
1 1/2 tsp each basil and honey
1/4 tsp black pepper (best if freshly ground)
3 or 4 small zucchini
chopped parsley for garnish
basically chop this stuff up in large 1 inch chunks and mix it all together.
the recipe goes like this:
cut unpeeled eggplant into 1" cubes, cut onions into 1" squares, cut carrots in slanting slices about 3/4" thick, cut bell pepper into 1" squares, peel potatoes and cut into 1" cubes, snap ends off beans and cut into 2" pieces,
combine these ingredients in a large (5 quart) casserole.
drain juice from tomatoes into casserole, chop tomatoes and add. add olive oil, catsup, honey, basil and pepper. stir gently
cover dish tightly and bake at 350 degrees for about 2 hours, basting with juices every half hour, until vegetables are almost tender.
meanwhile scrub zucchini and cut into 1/2 inch slices, add to casserole and mix gently.
return to oven and bake uncovered for 20 to 30 minutes . Garnish with parsley and serve hot or at room temp
If prepared ahead, cool and refridgerate, reheat, covered, in 350 degree oven about 30 minutes til bubbly hot.
its actually better the second day
served up with warm crusty bread , its a real winner Enjoy!
