Albanian Mixed Vegetables (Turli Perimesh)
Turli perimesh is an Albanian dish of mixed vegetables that are browned first, then simmered together in a tomato and onion base until nearly all the liquid is gone. Frying the vegetables separately keeps peppers, eggplant, okra, zucchini and potatoes from turning to mush. The method is flexible, so it suits whatever the market has, and it works well as a side next to grilled meat or meatballs.
Instructions
Trim the inedible tips and stems from the vegetables, then wash them. Cut everything into pieces about 1 inch square so they cook at a similar pace.
Heat half of the oil in a frying pan and sauté the cut vegetables in it. Lift them out of the pan and set them aside.
Pour the remaining oil into the same pan and sauté the onion and tomatoes together. Season with the parsley, salt and pepper.
Combine the vegetables with the onion and tomato mixture in a stock pot and add 1 cup of water. Cover tightly and simmer until almost all of the liquid has cooked away.
Serve hot, alongside steak, meatballs or any other main dish.
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