Ghiveci - Romanian Vegetable Stew

Ingredients

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, diced 1 onion, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 carrots, sliced 2 carrots, sliced
• 2 bell peppers, diced 2 bell peppers, diced
• 2 zucchinis, sliced 2 zucchinis, sliced
• 1 eggplant, diced 1 eggplant, diced
• 4 tomatoes, diced 4 tomatoes, diced
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 27g, 14g
• Protein: 4g
• Fiber: 8g
• Salt: 0.8g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat.
2. 2.
   Add the diced onion and minced garlic to the pot and sauté until they become translucent.
3. 3.
   Add the sliced carrots, diced bell peppers, sliced zucchinis, and diced eggplant to the pot. Cook for 5 minutes, stirring occasionally.
4. 4.
   Stir in the diced tomatoes, vegetable broth, dried thyme, dried oregano, salt, and pepper. Bring the mixture to a boil.
5. 5.
   Reduce the heat to low, cover the pot, and simmer for 30 minutes or until the vegetables are tender.
6. 6.
   Adjust the seasoning if needed and serve hot.

Treat your ingredients with care...

• Eggplant — To remove any bitterness, sprinkle salt over the diced eggplant and let it sit for 15 minutes. Rinse the eggplant thoroughly before adding it to the stew.

Tips & Tricks

• For a heartier version, you can add cubed potatoes or chickpeas to the stew.
• Feel free to customize the vegetables based on what is in season or what you have on hand.
• Adding a splash of red wine or balsamic vinegar can add depth of flavor to the stew.
• Garnish with fresh herbs like parsley or dill for a burst of freshness.
• Leftovers can be enjoyed the next day and often taste even better as the flavors meld together.

Serving advice

Serve Ghiveci hot as a main course accompanied by crusty bread or polenta. It can also be served as a side dish alongside grilled meats or roasted chicken.

Presentation advice

To enhance the presentation, consider arranging the colorful vegetables on a platter before serving. Drizzle a little olive oil on top and sprinkle with fresh herbs for an added touch of elegance.