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There is some confusion about the name of this dish.
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To the Turks, Turlu is a lamb or chicken and vegetable casserole.
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Yet in other countries of the region Turlu is prepared as an all-vegetable casserole, with cooks admitting to it being a Turkish dish.
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Guvec on the other hand is a casserole of meat or poultry and vegetables, or vegetables on their own.
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Oven temperature: 180 cup (350 F) Cooking time: 1 1/2 to 2 hours Remove stem from eggplant, wash well then peel off 1 cm ( 1/2 inch) strips of skin lengthwise at intervals giving a striped effect.
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Cut long eggplants in 1 cm ( 1/2 inch) slices; oval eggplant should be quartered lengthwise, then cut into chunky pieces.
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Spread eggplant on a tray and sprinkle liberally with salt.
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Leave for 30 minutes, then pat dry with paper towels.
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Trim zucchini and cut into 4 cm (1 1/2 inch) pieces.
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Remove stem and seeds from peppers and quarter.
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Wash, trim and (if desired) de-fuzz okra.
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Soak in vinegar to remove slime.
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Drain.
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String beans if necessary and slit in half (French cut).
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Slice tomatoes.
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Heat half the oil in a frying pan and fry eggplant until lightly browned.
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Remove to a plate - do not drain.
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Add remaining oil to a pan, add sliced onions and fry gently until transparent.
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Stir in garlic, cook 1 minute, then remove pan from heat.
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Place a layer of eggplant in the base of a casserole dish.
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Top with some of the zucchini, peppers and beans.
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Spread some onion mixture on top and cover with tomato slices.
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Sprinkle with salt, pepper and some of the parsley.
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Repeat until all ingredients are used, reserving some tomato slices and parsley.
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Place prepared okra on top if used and cover with last of tomato.
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Sprinkle with parsley, salt and pepper and add water and oil drained from eggplant.
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Cover casserole and cook in a moderate oven for 1 to 1 1/2 hours until vegetables are tender.
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Serve from casserole as an accompaniment to roast or grilled meats or poultry.
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Often this is served as a light meal on its own; bread and peynir (feta) cheese are then served with it.
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Source: The Complete Middle East Cookbook - by Tess Mallos : ISBN: 1 86302 069 1
