Mediterranean Vegetable Stew (Tourlou)

Beginner Cook - Medium Cooking Time - Main Course - Side Dish - Vegan - Vegetarian - Gluten-Free

This mediterranean vegetable stew is known in Greece as "Tourlou". The stars of this recipe are the green beans and eggplant. Combined with the zucchini and potatoes, this dish is hearty enough to be eaten on its own with a thick slice of feta and some bread, and light enough to be served as a side. If you're sitting there wondering how eggplant could possibly taste good, that is probably because too often it is prepared incorrectly. While well cooked eggplant is "melt-in-your-mouth" divine, incorrectly cooked eggplant tastes "rubbery" and in my opinion is simply inedible. Thankfully, this particular recipe is straightforward and you shouldn't have trouble with your eggplant or other vegetables turning out the way they should.

Ingredients (Serves 6)

• 2 pounds green beans
  
• 1 large red onion
  
• 1 large clove garlic
• 6 Japanese eggplants
  
• 3 large zucchinis
  
• 2 medium yukon gold potatoes
  
• 3 cups tomato sauce OR 3 tablespoons tomato paste*
  
• 3/4 cup extra virgin olive oil
  
• 2 cups water
  
• 1.5 teaspoons salt

* I recommend using tomato sauce over tomato paste, as the former is usually more flavorful than the latter. However, if using tomato sauce, make sure its flavor is one that would pair well with the vegetables, and preservative free, in order to reap the full benefits of cooking fresh. Also, if using tomato sauce, you will need to reduce the amount of salt used for this recipe as the sauce will already contain some salt.

Time - 55 minutes

• Preparation - 10 minutes
  
• Cooking - 45 minutes
  

Preparation

• Following each of the steps below, placing the ingredient into a large cooking pot once complete
• Wash and remove the ends of the green beans

• Peel and quarter the potatoes lengthwise

• Wash and remove the ends of the zucchinis and cut each zucchini into 3 or 4 large rounds

• Peel and roughly chop the onion

• Peel and mince the garlic

• Wash and remove the stem side of the eggplants and cut each eggplant in half, if thin, or quarter lengthwise, if larger. If the eggplants are long, cut each quarter in half

• Add 1 cup of water
  
• Bring to a boil, then reduce to medium heat, cover, and cook for 30 minutes. While cooking, periodically check the vegetables to ensure that enough water remains on the bottom of the pot to prevent the vegetables from burning. If needed add 1/2 cup of water
• After 30 minutes, add the tomato paste or tomato sauce, olive oil, and salt. If using tomato paste, mix the paste with one cup of water prior to adding

• Cook for an additional 15 minutes over medium heat until the vegetables are soft. Note that while cooking, try to only stir the vegetables once or twice. If over-stirred, the vegetables will begin to fall apart as they soften