Eggplant Sautéed with Zucchini and Quince Tarhana

Preparation info

  • Serves


    • Difficulty


Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

  • About

Here's a savory vegetable sauté followed by a slow gentle simmering that develops late summer vegetables such as zucchini, eggplant, and squash into a meltingly tender mélange that is irresistible and delicious. It doesn't look like much because the colors wash out, but the vitality of the dish comes from the flavor of the very special quince-flavored tarhana, a kind of Turkish pasta.