Categories: Vegetables, Vegetarian, Soups/stews, Turkish 
      Yield: 4 servings 
  
      1    Med. eggplant (about 1 lb)          2 tb Chopped parsley 
      4 tb Butter or olive oil               1/2 ts Sugar 
      2    Onions; sliced                           Salt 
      2    Green peppers *                          Freshly ground pepper 
      2    Zucchini; sliced 1/4" thick         1 c  Beef broth 
      1 c  String beans; in 1 1/2" pcs         2 tb Chopped parsley for garnish 
      2    Garlic cloves; crushed          
  
  *Note: Green peppers should be seeded and cut into strips. 
   
  Cut eggplant into 1/4" slices, sprinkle with salt and set aside for 30 min. 
  Wash off salt, drain and pat dry with paper towels. Heat 2 T. butter in a 
  skillet. Add the eggplant slices and fry until browned on both sides. 
  Transfer to a baking dish. Fry the onions and peppers in the remaining 
  butter for 3 min. Add the zucchini and beans and fry for 2 more min, 
  stirring frequently. Place the veggies on top of the eggplant. Add garlic, 
  parsley, sugar, pepper salt, and beef broth. Cover and place in a 350 oven 
  for 1 hour. Garnish with parsley and serve hot. 
   
  FROM: DEBORAH AKYUREK (DNJS60B)