Turkish stew

Wash the aubergines, remove the petioles and cut the flesh into small cubes, which you just soaked in a bowl full of salt water to prevent blackening.

Peel the onions and chop finely garlic together.

Wash the peppers and peppers, cut them in half, give them the seeds and white membranes, finally riducetene the pulp in finely tritandola or puree by blending it.

Cut the meat into uniform sized cubes and Brown in a large saucepan with oil over high heat for a few minutes, stirring constantly with a wooden spoon, then remove from pan and keep warm.

FRY in the cooking of the meat the chopped garlic and onion, fresh focus for 5 minutes, then add the meat and let flavour all together for another 5 minutes.

Add the tomatoes and eggplants and seasoned with salt, a pepper, ground pepper and puree peppers and paprika.

Pour hot broth in the saucepan, close the cover and cook the stew to low heat for 30-40 minutes.

Serve hot, along with boiled rice.

For an exotic variation you can use the okra, a fruit used in Turkish cuisine, but it is difficult to find in our markets.

If you can find it, use it to instead of Eggplant.

Wash the whole fruit, various privatel of petiole cutting him with a knife without damaging the pulp.

Leave to soak the fruit so prepared into a bowl full of water acidulated with lemon juice until ready to add them to the stew.

---ADVICE.

This is a very tasty dish, thanks to the abundant use of spices and peppers, however you can modulate the spicy taste of the preparation to suit your preferences, by decreasing the amount of chili and increasing that of vegetables.