Turkish stew

Preparation:

Preparation: Wash the aubergines, remove the stalks and cut the pulp into cubes, which you will immediately soak in a bowl full of salted water to prevent them from turning black. Peel the onions and finely chop them together with the garlic. Wash the peppers and chillies, cut them in half, remove the seeds and the internal white membranes, finally reduce the pulp to a puree by chopping it finely or blending it. Cut the meat into cubes of uniform size and brown it in a large saucepan with the oil, over high heat for a few minutes, stirring constantly with a wooden spoon, then remove it from the container and keep it warm. Fry the chopped garlic and onion in the cooking liquid over low heat for 5 minutes, then add the meat and let it infuse for another 5 minutes. Add the tomatoes and aubergines and season with the necessary salt, a grind of pepper, the pepper and chilli puree and the paprika. Pour the hot broth into the saucepan, close it with the lid and cook the stew over low heat for 30-40 minutes. Serve it hot, together with boiled rice. For an exotic variant you can use okra, a fruit widely used in Turkish gastronomy, which however is difficult to find in our markets. If you can find it, use it instead of the eggplant. Wash the whole fruit, remove the stalk by cutting it with a knife without damaging the pulp. Leave the fruits thus prepared to soak in a bowl full of water acidulated with lemon juice until it is time to add them to the stew. --- ADVICE. It is a very tasty dish, thanks to the abundant use of spices and peppers, however it is possible to modulate the spicy taste of the preparation according to your preferences, decreasing the quantity of chili peppers and increasing that of the vegetables.