Turkish Style Vegetable Stew, with Feta Cheese

A bean recipe for every taste:

(*) For a shallow casserole 28 cm ø, enough for four to six people.

Season melanzane with salt, season with pepper, sprinkle with juice of one lemon and stand for ten minutes. Then turn lightly in flour on the other side and roast at high temperature in half of the olive oil for four minutes, turning once on the other side. Place on a rack to drain.

Pre-cook the beans in a little boiling hot water, lightly salted, for two minutes, rinse and drain in a colander briefly cooled.

Season the vegetables (except the melanzane) with salt, season with pepper and layer alternately in two layers in the shallow casserole. Pour over the water and the remaining olive oil. Cover and cook in the heated oven on the second rack from the bottom at 200 degrees for forty-five minutes (gas 3, convection oven 180 degrees ).

Before serving, sprinkle with parsley and bring to the table with feta cheese and pita bread.

Tips:

* Serve cold, also cooled, with a little juice of a lemon, as an entrée, or as an accompaniment to fish or meat.

* The vegetables cook evenly and do not fall apart if you cut them on the spot and layer them in the form of roof tiles.

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