Guvec (Turkish Eggplant Stew)

Guvec (Turkish Eggplant Stew)
2.8 from 25 ratings
Here's a delicious, one-pot meal that's vegetarian and doesn't require a whole lot in the way of ingredients. Just 10 easy-to-find ingredients and a casserole dish are all that's needed to get dinner on the table in a flash. Serve this with rice or a bulgur pilaf. See all eggplant recipes.
Servings
2
servings
Ingredients
  • 1 medium-sized onion, diced
  • 3 -4 cloves garlic
  • 1 medium-sized globe eggplant, cut into 1-inch cubes
  • 1 red bell pepper, seeded and cut into 1-inch squares
  • 3 -4 tomatoes, chopped
  • one 15-ounce can chickpeas, drained and rinsed
  • 1/2 teaspoon salt
  • 1/2 teaspoon red pepper flakes or cayenne
  • 1/2 teaspoon black pepper
  • 2 tablespoon olive oil
Directions
  1. Preheat the oven to 300 degrees.
  2. Layer the onion, garlic, eggplant, bell pepper, and tomatoes in a 2-quart casserole baking dish. Season with the salt, red pepper flakes, and black pepper. Coat everything with the olive oil and cover with foil. Bake for 1 hour. Stir in the chickpeas and bake, covered, for 45 more minutes.