Ingredients
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8 tablespoons olive oil
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1 medium onion
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1 leek
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2 carrots
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2 medium eggplants
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2 zuchinnis
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2 red peppers
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1 large sweet potato
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2 tomatoes
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3 cloves garlic
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16 ounce chicken brothUse vegetable broth instead to make it vegan
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2-3 tablespoons tomato paste
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1 tablespoon oregano
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salt & pepper to taste
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chopped parsley
Summary
As summer soon comes to a close, we decided to do a traditional and easy to make dish. As always, we wanted something healthy (after all, summer hasn’t ended just yet!) but also not something which will have you spending hours in the kitchen. Tourlou is something we grew up eating and now we share with you!
Steps
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1
Done
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Cut all vegetables into big pieces or (about 2 in. chunks). Except for the sweet potatoes. Cut those |
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2
Done
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Add 2-3 tablespoons of olive oil into a frying pan over high heat. Add eggplant into a frying pan and |
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3
Done
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While eggplant is sautéing, place a large heavy pot over high heat and add 4 tablespoons of olive oil. |
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4
Done
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Add the onion, leeks, carrots, and sweet potatoes to the pot. Sautéing until golden. |
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5
Done
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Transfer the eggplants to the pot and lower the heat to medium high. |
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6
Done
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Now add about 2 tablespoons of olive oil back into the frying pan and then add the zucchini and red |
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7
Done
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Transfer the zucchini and the peppers to the pot with the rest of the vegetables and stir. |
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8
Done
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Add the tomatoes and stir gently. |
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9
Done
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Now add the garlic, broth, oregano, and tomato paste and mix well. (You can stir the tomato paste |
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10
Done
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Cover the pot with the lid and boil the vegetable over low heat for 40 minutes. |
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11
Done
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Top with a little parsley and serve with your favorite bread. Kali orexi! |
