Bulgarian Vegetable Stew with a Twist

Ingredients

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, diced 1 onion, diced
• 2 bell peppers, diced 2 bell peppers, diced
• 1 eggplant, diced 1 eggplant, diced
• 2 zucchini, diced 2 zucchini, diced
• 4 tomatoes, diced 4 tomatoes, diced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 tablespoon (15ml) tomato paste 1 tablespoon (15ml) tomato paste
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried parsley 1 teaspoon dried parsley
• 1 teaspoon dried dill 1 teaspoon dried dill
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 28g, 14g
• Protein: 4g
• Fiber: 8g
• Salt: 0.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat.
2. 2.
   Add the diced onion and sauté until translucent.
3. 3.
   Add the bell peppers, eggplant, and zucchini to the pot. Cook for 5 minutes, stirring occasionally.
4. 4.
   Stir in the diced tomatoes, minced garlic, tomato paste, smoked paprika, dried thyme, dried parsley, and dried dill. Season with salt and pepper to taste.
5. 5.
   Reduce the heat to low, cover the pot, and simmer for 30-40 minutes, or until the vegetables are tender.
6. 6.
   Serve the Guvech hot, garnished with fresh parsley.

Treat your ingredients with care...

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

Tips & Tricks

• For a heartier version, you can add cooked chickpeas or white beans to the stew.
• Feel free to adjust the amount of smoked paprika according to your preference for smokiness.
• Serve the Guvech with a dollop of yogurt or sour cream for added creaminess.
• This stew tastes even better the next day, as the flavors continue to develop. Consider making it in advance and reheating it when ready to serve.
• Experiment with different combinations of vegetables based on what is in season or available to you.

Serving advice

Guvech is best served hot, allowing the flavors to fully come together. It pairs wonderfully with crusty bread or steamed rice, which can be used to soak up the delicious juices of the stew. Add a fresh salad on the side for a complete and balanced meal.

Presentation advice

To enhance the presentation of Guvech, consider serving it in individual ceramic bowls or rustic clay pots. Sprinkle some fresh parsley on top for a pop of color. The vibrant hues of the vegetables will make the dish visually appealing and inviting.