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Vegetable Casserole (Türlü)

Serves 4/6

Vegetable Casserole (Türlü)

Ingredients

  • 1 onion, diced
  • 250 gr. (9 oz.) Charlotte potatoes,
  • approx. 12, halve large ones
  • 1 carrot, cut into chunks
  • or rounds
  • 100 gr. (3½ oz.) stringless/flat beans,
  • cut into three, diagonally
  • Handful of fine green beans, halved
  • 570 ml (1 pt.) stock, made from
  • vegetable stock powder
  • 1 aubergine, peeled and cut into large
  • chunks
  • 1 courgette, cut into 2.5 cm (1") chunks
  • 2 large beefy tomatoes, skinned and
  • finely chopped
  • 1 tbsp, tomato purée
  • 1 tsp. paprika
  • 1 tbsp. Joan's mixed dried herbs
  • Sprinkling of dried mint
  • Salt
  • Freshly ground black pepper
  • 1 cupful of peas, fresh or frozen, optional
  • ½ a green pepper, diced
  • ½ a red pepper, diced
  • Good handful of freshly chopped herbs, mint, parsley, dill, chives
  • Preheat oven to 180°C.

Method

1

Begin by coating the aubergine chunks in a little olive oil and roasting the in the oven until browned.

2

When ready, leave to one side.

3

Whilst the aubergine is roasting, heat 3-4 tbsp. olive oil in the pressure cooker. Fry the onions for a couple of minutes, then add the potatoes and carrots, stir and fry a further 2 minutes. Throw in the two kinds of beans, cook a further minute. Pour in the stock and pressure cook for 5 minutes. Release the steam immediately.

4

Into a large casserole dish place the aubergine, courgette, chopped tomatoes and tomato purée, seasoning and herbs. Add the vegetables from the pressure cooker and stir round very gently.

5

Place the casserole in the oven and cook for 30 minutes at 180ºC. Remove from oven and gently stir in the peas and diced peppers. Return to the oven for a further 30 minutes at 160ºC. Cool slightly and when ready to serve sprinkle on the freshly chopped herbs. Use whatever you have available.

6

Do add dried mint to the casserole, with the seasoning, if you don't have any fresh mint available. But to enhance the flavour use plenty of the fresh herbs you do have.

7

Serve with tomato flavoured rice and plenty of fresh crusty bread.

8

Note: Change the combination of vegetables to suit you.