This stew is spicy with a fair bit of tomato in it and cooked until the sauce is thick and unctuous, but what makes it special is the aubergine purée. It’s a classic Turkish zeytinyağlı (olive oil) dish of soft eggplants, filled with a delicious dry, slow cooked stew of onions and capsicums (bell peppers). Bring back to the boil, turn down the heat, cover and simmer for 1 hour, stirring now and then. I adapted the recipe for regular stovetop cooking, so it could not be easier. Imam Bayildi means “the Imam fainted, or swooned”. Stir in the Tip the onion mixture into a slow cooker and add the chickpeas, parsley stalks, Print Recipe. Although it may seem exotic, it is very much like a French ratatouille, which you may have eaten before. It is a Turkish stew prepared with a mix of different vegetables, primarily with eggplant and zucchini, cooked in a traditional clay dish. Heat the oil in a frying pan over a medium heat and fry the onions for 10 mins, or until beginning to soften. Stir in the tomatoes, tomato purée, wine, herbs and some seasoning. Imam Bayildi. Stir in the garlic, baharat and cinnamon and cook for 1 min. Yum!

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