Here's a wild version of a classic Turkish vegetable casserole. Curly dock does a more than adequate job replacing the traditional lemon juice as the source of tartness.

1/3 cup olive oil, or as needed
5 medium-size zucchini, sliced lengthwise
1 medium-size eggplant, sliced into medium-thick rounds
4 medium-size carrots, sliced
1 large onion, chopped
6 cloves garlic, chopped
4 medium-size ripe tomatoes, chopped
4 cups curly dock leaves, chopped
1/4 cup fresh parsley leaves, chopped
2 teaspoons Vege-Sal or 1 teaspoon salt, or to taste
2-1/2 cups walnuts, chopped

1. Preheat the oven to 350 degrees.

2. Heat the olive oil in a large skillet over medium heat. Add the zucchini, eggplant, carrots, onion, and garlic and cook, stirring, for 10 minutes.

3. Transfer the vegetables to a food processor, add the remaining ingredients, except the walnuts, and process until smooth, or chop fine with a knife. Mix in the walnuts.

4. Transfer the vegetable and walnut mixture to a 14 X 9 X 2-inch oiled baking dish and bake it until bubbly, about 30 minutes. Serve hot as a dip. Imam will keep, tightly covered, in the refrigerator for 5 days.

Makes 2 cups

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