Other Recipes

Rice Pilaf with Artichokes

Okra with Chickpeas in Olive Oil

Stuffed Mackerel

Vegetable Stew

Fried Zucchini Salad

Stuffed Tomato in Olive Oil

Artichokes with Fava Beans in Olive Oil

Butternut Squash in Olive Oil

Olive Oil Pie Crust For Desserts

Almond Olive Oil Cake with Brown Butter Glaze


Vegetable Stew




1 small sized eggplant, peel the eggplant in lengthwise strips. Cut in medium size, soak in 2 cups of water with salt for about 20 minutes
1 zucchini, cut in bite sized
1 small carrot, peeled, thinly sliced
5-6 pearl onion, cut in 4, 2-3  garlic cloves, sliced
1 large potato, cut in for, then thinly sliced
15 okra, frozen or fresh
1 large tomato, grated
Juice of half lemon
2 tbsp crushed tomato, in can + 1/4 cup water  cup extra virgin olive oil
1  butter
Salt pepper


Place all the ingredients in a medium size oven proof dish or clay casserole. Cover with aluminum foil.

Preheat the oven to 400 F (200 C). Bake for about 20 minutes. Then remove the aluminum foil, stir. There will be a lot of juice in it. Continue to cook for app 30 more minutes. Gradually, toss the vegetables 2-3 times.

You can serve Vegetable Stew with grilled meat or chicken as a side dish. You can also have it as a light lunch with Toasted Bread with Feta Cheese.

Toasted Bread with Feta Cheese:
Mix crumbled feta cheese, parsley (chopped), ground paprika and extra virgin olive oil with fork. Then spread the mixture on a slice of bread. Set the oven to grill. Put the bread on the tray and place in the oven. Grill for a few minutes until the edge of the bread turns light brown.

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