Turlu - Turkish Ratatouille

Time: 2 hours, 15 minutes 

1 tablespoon tomato paste 
1 tablespoon white wine vinegar or apple cider vinegar 
2 teaspoons sugar 
1 teaspoon ground cinnamon 
1 teaspoon ground fenugreek 
1 teaspoon sweet paprika 
1/4 cup chopped parsley 
1/4 cup chopped mint 
1/4 cup chopped dill 
1 large eggplant, halved lengthwise and sliced about 1/3-inch thick 
4 to 6 tablespoons extra virgin olive oil, to taste 
Salt 
2 medium onions, sliced 
4 Italian frying peppers or 2 green bell peppers, cut in 2-inch
slices 
4 large garlic cloves, minced 
1 teaspoon coriander seeds, lightly crushed 
2 medium zucchinis, sliced about 1/2-inch thick 
Black pepper 
1 pound tomatoes, peeled and roughly chopped, or a 14-ounce can diced
tomatoes, with juice 
2 bay leaves 
Chopped fresh herbs, for serving 
Yogurt, for serving 
OPTIONAL: 
3 artichoke hearts, quartered 
1/4 pound green beans, trimmed 
1/4 pound small okra, ends trimmed. 

1. Stir together the tomato paste, 1/2 cup water, vinegar, sugar,
cinnamon, fenugreek, paprika and half the parsley, mint and dill. 

2. Heat a large, heavy nonstick skillet over medium-high heat. Toss
the eggplant slices with 2 tablespoons of the olive oil and salt to
taste. Lightly brown, 3 to 5 minutes, as much eggplant as will fit in
one layer in the pan, then turn and lightly brown the other side.
Remove to a Dutch oven or earthenware casserole. Repeat with the
remaining eggplant. (Alternatively, toss the eggplant with the olive
oil in the casserole, cover and roast at 450 degrees for 20 minutes,
stirring halfway through.) 

3. Turn the heat down slightly and add a tablespoon of oil and the
onions to the skillet. Stir often until they soften, about 5 minutes,
and add the peppers. Stir until the peppers and onions are limp, 5 to
8 minutes, and stir in a generous pinch of salt, half the garlic and
the coriander seeds. Stir until the garlic is fragrant, about 1
minute. Transfer to the casserole with the eggplant. Add another
tablespoon of oil and the zucchinis to the skillet. Cook, stirring or
turning the zucchinis often until lightly colored on both sides and
translucent, about 8 minutes. Season with salt and pepper, add the
remaining garlic, stir for 30 seconds to a minute, and transfer to
the casserole. 

4. Add the tomato paste mixture to the skillet and bring to a boil.
Deglaze the pan, stirring and scraping with a wooden spoon. Pour into
the casserole, and add the tomatoes, bay leaves, 2 more tablespoons
olive oil, if desired, and the artichoke hearts, green beans and
okra, if using. Season generously with salt and pepper and bring to a
simmer (over a flame tamer if using earthenware). Cover, reduce the
heat and cook gently, stirring from time to time, until the
vegetables are very soft, about one hour. Stir in the remaining herbs
and simmer for another 15 minutes. Taste and adjust seasonings. If
possible, refrigerate overnight before serving warm or at room
temperature, with yogurt and chopped herbs. 

Yield: 6 servings.