Turkish Okra Casserole

Recipe by Chef Kate
READY IN: 1hr 25mins




  • If using fresh okra, trim away any tough stems.
  • If frozen okra is used, defrost and drain.
  • Trim off the ends of the eggplant and cut unpeeled eggplant into one-inch cubes.
  • Trim the ends of the zucchini and cut into unpeeled zucchini into one-inch cubes.
  • Using a vegetable peeler, peel away the skin of the bell peppers; halve them and remove cores, veins and seeds.
  • Cut bell peppers into one-inch pieces.
  • Peel and dice onion into one-inch pieces.
  • Peel, core and seed and dice tomatoes into one-inch pieces.
  • Pre-heat oven to 375°F.
  • Heat the oil in a large, heavy casserole (stove top/oven ware) and add the onion and eggplant cubes.
  • Cook, stirring often, about five minutes.
  • Add zucchini, tomatoes and green pepper and cook, stirring occasionally, about two minutes.
  • Stir in the garlic, pepper flakes, parsley, bay leaf and thyme.
  • Add the drained okra and salt to taste.
  • Place in the oven, uncovered, and bake for about one hour.
  • Remove bay leaf and serve.