Sofico is a delicious Turkish vegetable medly that includes eggplant, zucchini, potato, tomato, onion and green peppers.

• 1 1/2 pounds boneless leg of lamb, trimmed and cut into 1 1/4-inch pieces or lamb stew meat if you find it in your store

• 1 1/4 teaspoons sea salt or Herbamare

• Freshly ground pepper, to taste

• 1 1/2 tablespoons olive oil, divided

• 2 large onions, thinly sliced

• 4 cloves garlic, minced

• 1/2 teaspoon dried oregano or Italian seasoning

• 1 14-ounce can diced tomatoes

• 1 large organic potato, peeled and cut into 1/2-inch-thick slices

• 1 large green bell pepper sliced into strips

• 1 medium eggplant, cut into 1/2-inch-thick slices

• 1 medium zucchini, cut into 1/2-inch-thick slices

• 3 bay leaves

• 3 tablespoons chopped fresh parsley

Preparation

1. Season lamb with salt and pepper to taste. Heat 1/2 tablespoon oil in a large heavy skillet over medium-high heat. Add half the lamb and sear, turning, until well browned, 2 to 4 minutes. Transfer to a 4-quart slow cooker. Add another 1/2 tablespoon oil to skillet and brown remaining lamb. Add to slow cooker.

2. Add remaining 1/2 tablespoon oil to skillet and reduce heat to medium. Add onions and cook, stirring, until softened, 3 to 5 minutes. Add garlic and oregano; cook, stirring, for 1 minute more. Add tomatoes and bring to a simmer, mashing with a potato masher or fork. Remove from heat and spoon half the mixture over the lamb.

3. Arrange potatoes in a layer in the pot over the lamb; season with 1/4 teaspoon salt and pepper to taste. Add bell pepper, followed by eggplant and zucchini, seasoning each layer with 1/4 teaspoon salt, pepper and oregano to taste. Spread remaining tomato-onion mixture over vegetables. Top with bay leaves.

4. Cover and cook on high until lamb and vegetables are very tender, about 4 hours or on low for about 6 hours. Discard bay leaves. Serve hot, garnished with parsley.