Tourlou (Greek vegetable casserole) is a dish with multiple vegetables cooked in a pot or in the oven that adds up to a delicious tasteful summer dish. It is a recipe from Pontos that will surely satisfy you!
3 eggplants cut into large cubes
2 zucchini cut into large cubes
3 potatoes cut into smaller cubes
1 green pepper in large slices
3-4 onions freshly chopped
1 large onion dry chopped
2 mature grated tomatoes
2 finely chopped cloves of garlic
½ bunch of parsley, finely chopped
One Florina pepper cut in large slices and a small amount of bukovo (spicy chilly powder)
Salt, pepper, a little bit of cinnamon
½ tsp sugar
Salt the eggplants and the zucchinis, which have been cut into large cubes to avoid melting during cooking, and leave them in a colander for 30 minutes.
Put half the olive oil in a deep frying pan and drop in the onion, the garlic and the peppers. After they turn brown, add the tomatoes and all the herbs. Let them boil for 5 minutes altogether.
Put the rest of the olive oil in a pot and drop the eggplants with the zucchinis and the potatoes and leave them there until they turn brown.
Add the sauce that you made in the frying pan to the pot. Move the pot around for the sauce to go everywhere.
Fill the pot with water until the food is covered and as soon as the food boils, lower the heat and let it cook without stirring it to prevent the vegetables from melting.