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Mediterranean Vegetable Stew: Türlü

  • Author: Gonul
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 75 minutes
  • Yield: 6 1x
  • Category: Main Courses
  • Cuisine: Mediterranean



2 medium eggplants, cubed

350 g okra, or about 20 large pieces

3 Anaheim chiles (shishito or bell peppers will work better if you are avoiding extra spice)

3 medium tomatoes, diced (do not get rid of the juice or the seeds! they are the most flavorful parts of a tomato)

2 medium zucchinis, cubed

1 medium red onion, cubed (yellow or white would also work)

3 garlic cloves, finely diced

1/2 cup extra-virgin olive oil

1 tablespoon tomato paste

1 tablespoon red pepper paste (spicy or regular, feel free to omit this ingredient use equal amount of tomato paste instead)

2 cups hot water

1 teaspoon salt


  1. Heat the oil in a large pot and add the onions, sweating them for about 5 minutes on medium heat.
  2. Add the garlic, stir fry for another minute, then add all the vegetables except tomato and mix for two more minutes.
  3. Add the tomatoes, tomato paste, pepper paste, and salt. Mix well, put on the lid, and let simmer on medium-low heat for 10 minutes.
  4. Add the hot water and cook on low heat without a lid until all vegetables are tender or to your liking. I like the eggplants quite soft so this step takes about 45 minutes.
  5. Garnish with parsley or cilantro and serve hot or cold. I love this dish with rice pilaf and ayran.


*Feel free to add any seasonal vegetables you like and play around with the recipe. I love adding potatoes, green beans, peas, and cooked chickpeas as well.