Summary

Ingredients

• 4 large eggplant (s)
• 4 large zucchini
• 6 bell pepper (s)
• 1 kg carrot (s)
• 60 g hot peppers
• 4 vegetable onion (s)
• 100 g arlic, minced
• 2 cans tomato (s), chunky
• 1 can chickpeas
• 1 tablespoon, heaped tomato paste
• 3 teaspoons, heaped vegetable broth
• 4 tablespoon, heaped ajvar
• 2 teaspoons, kneaded Pul Biber
• 2 ½ teaspoons, leveled spice mixture (grill spice mixture), Turkish
• salt
• pepper
• cumin
• turmeric
• Sheep cheese, diced

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Instructions

1. Roughly dice the eggplant, zucchini, bell pepper, carrots and green onions. Cut the peppers into narrow strips. Steam the vegetables one by one in olive oil until they start to crumble.
2. Finally, steam the onions until translucent. Add the garlic, vegetable stock, tomato paste and ajvar and sauté briefly. Stir in the vegetables that have been set aside and add the tomato pieces and chickpeas. Boil. Season with Pul Biber and grill spices and season with salt, pepper, cumin and turmeric. Let cook for 30 minutes.
3. Sprinkle with cubed sheep cheese before serving.
4. Flatbread and Turkish yogurt with lots of garlic taste great as a side dish.