Ingredients

• 2 piece eggplant
• 2 piece zucchini
• 2 piece bell peppers
• 1 piece onion
• 4 piece tomatoes
• 4 clove garlic
• 60 ml olive oil
• 2 tbsp tomato paste
• 1 tsp sweet paprika
• 1 tsp dried oregano
• 1 tsp salt
• 1 tsp black pepper
• 1 bunch fresh parsley

Instructions

1. Prepare the vegetables

   Cut the eggplant, zucchini, and bell peppers into 2cm chunks. Dice the onion into 1cm pieces and mince the garlic. Chop the tomatoes into quarters and roughly chop the parsley. Salt the eggplant pieces and let sit for 15 minutes to remove bitterness, then pat dry. Do not skip the salting as it prevents the eggplant from being bitter.

2. Sauté the aromatics

   Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat for 2 minutes. Add the diced onion and cook for 5-6 minutes until softened and translucent. Add minced garlic and cook for another 1 minute until fragrant. Do not let the garlic burn or it will turn bitter.

3. Build the base

   Stir in tomato paste and cook over medium heat for 2 minutes until it darkens slightly. Add paprika and oregano, stirring constantly for 30 seconds until aromatic. Add the chopped tomatoes and cook for 8-10 minutes until they start to break down and release their juices. Do not rush this step as it creates the flavor foundation.

4. Add the vegetables

   Add the eggplant chunks first and stir gently over medium heat for 5 minutes. Add the bell peppers and zucchini, season with salt and pepper, and mix carefully to combine. Cook for another 3-4 minutes until all vegetables are coated with the tomato mixture. Do not stir too vigorously to avoid breaking the vegetables.

5. Slow cook the güveç

   Reduce heat to low, cover the pot, and simmer for 35-40 minutes, stirring gently every 10 minutes. The vegetables should be tender but not mushy, and the liquid should have reduced to a thick, saucy consistency. If it looks too dry, add 2-3 tbsp water. Do not let it stick to the bottom by stirring regularly.

6. Finish and serve

   Remove from heat and let rest for 5 minutes. Taste and adjust seasoning with salt and pepper. Sprinkle with fresh chopped parsley just before serving. The güveç should have a rich, concentrated flavor with vegetables that hold their shape. Do not add the parsley too early or it will lose its bright color and fresh taste.

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