Turkish Vegetables

Ingredients

1/4 cup water, nonfat chicken broth, or vegetable broth

2 onions, sliced

2 cups diced zucchini

2 chopped green bell peppers

2 cups diced eggplant

2 cups green beans, cut in 1-inch pieces

2 cups fresh or partially thawed, frozen whole okra

4 cups chopped low-sodium canned tomatoes, including juice

1/4 teaspoon black pepper
How to make Turkish Vegetables
Place water or broth in a large, heavy soup pot over medium heat.
Add onions.
Cook and stir until the onions are tender.
Add more liquid during this process if necessary.
Add zucchini, green peppers, and eggplant.
Cook and stir for 2 minutes, adding more liquid as needed.
Add green beans, okra, tomatoes with juice, and black pepper.
Heat until liquid comes to a boil.
Lower heat, cover, and simmer for 30 minutes or until vegetables are tender.