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It is one of the most popular and most commonly cooked pot dishes in Turkish cuisine. Various kinds of vegetables come together in a single plate, turning into one of the most satisfying recipes.

It is delicious with potatoes, eggplant, zucchini, green pepper, tomato and spices. Vegetables such as beans and artichokes can also be added if they are in season. If you wish, you can also add cubed cubes or minced meat. However, this time we prepared a very light version with vegetables and olive oil. Many vegetables have wonderful taste in their water. Don't forget to prepare warm bread, rice, pickles or tzatziki on the side.

I would definitely eat bread with the water of this wonderful casserole dish. Come on, come to the kitchen.

Leave the chopped eggplants in salt water for a while to release their bitter water. Use after rinsing with plenty of water and drying.

Do not use the seeded parts of the pumpkin in this recipe as it will not dilute the dish.

You can add vegetables such as green beans, zucchini, colorful bell peppers, okra and peas to the stew as much as you wish.

You can also prepare the türlü with the addition of meat or chicken.

For the type dish, first peel the eggplants and cut them into cubes.

Chop the peeled onion into small cubes. Chop the garlic finely. Chop the eggplants and zucchinis that you have peeled thoroughly. Cut the peeled tomatoes and potatoes into large pieces.

Heat the olive oil in a deep pot. After frying the onion and garlic, add the tomato paste.