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.
The Slow Mediterranean Kitchen by Paula Wolfert. Copyright © 2003 by Paula Wolfert. Photographs copyright © by Christopher Hirsheimer. Published by Houghton Mifflin Harcourt. All rights reserved.