Zeytinyağlı Türlü Dinner

Peel the eggplant in stripes and cut into large cubes. Trim green beans into 5 cm pieces. Quarter the zucchini lengthwise and slice into chunks. Peel and dice the carrot. Core and chop bell pepper into squares. Finely dice the onion and mince garlic. Grate or finely chop tomatoes.

In a large, deep pot or skillet, heat olive oil over medium heat. Add diced onion and cook, stirring, until softened and translucent, about 4 minutes. Add garlic and cook 1 minute more until fragrant.

Add eggplant, green beans, zucchini, carrot, and bell pepper to the pot. Stir well to coat with oil. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften slightly.

Add the grated tomatoes and tomato paste. Stir to combine. Sprinkle with salt, pepper, and sugar (if using). Pour in warm water. Increase heat to high to bring to a boil, then reduce to low.

Cover the pot and simmer gently over low heat for 25-30 minutes, until all vegetables are tender. Stir gently once or twice during cooking. Remove from heat.

Let the türlü rest, covered, for 10 minutes. Sprinkle with fresh parsley before serving. Serve warm or at room temperature with crusty bread or alongside rice pilaf if desired.