Ghiveci, Romanian baked vegetable stew

Name: Ghiveci, Romanian baked vegetable stew
Ingredients: 1 tablespoon oil; 1 medium zucchini (300 g); 1 medium eggplant (300 g); 3 medium onions (450 g); 1 red kapia pepper (150 g); 1 bell pepper (150 g); 1 medium carrot (100 g); 4 medium tomatoes (600 g); 60 g green beans; 60 g peas; 1 teaspoon salt; 1/2 teaspoon ground pepper; 1 tablespoon oil; 500 ml water; 4 tablespoons tomato paste; 60 ml water; 15 g parsley

Season - Ghiveci, Romanian baked vegetable stew by Catalina L. - Recipia

Ghiveci, a Romanian baked vegetable stew, releases juices as the zucchini and tomatoes cook; the vegetables turn soft, with browned layers on top at the end. It goes on the table as a side dish with roast meat, with parsley sprinkled over it. I cut the zucchini into fairly thick rounds so it holds its shape. Prep: 30 minutes. Cook: 120 minutes. Total time: 150 minutes. Servings: 6. About 150 kcal and 6 g protein per serving.

Ingredients

1 tablespoon oil
1 medium zucchini (300 g)
1 medium eggplant (300 g)
3 medium onions (450 g)
1 red kapia pepper (150 g)
1 bell pepper (150 g)
1 medium carrot (100 g)
4 medium tomatoes (600 g)
60 g green beans
60 g peas
1 teaspoon salt
1/2 teaspoon ground pepper
1 tablespoon oil
500 ml water
4 tablespoons tomato paste
60 ml water
15 g parsley

Preparation

1. Wash the zucchini, eggplant, peppers, onion, carrot, tomatoes, green beans and peas. Cut the vegetables into rounds, small pieces or strips, as you like. 2. Sprinkle them with 1 teaspoon salt and 1/2 teaspoon pepper. Grease a large heatproof glass dish with 1 tablespoon oil and arrange the vegetables in layers, starting with the zucchini, then the eggplant, onion, peppers, carrot, tomatoes, beans and peas. 3. Drizzle with another 1 tablespoon oil, pour in 500 ml water and cover the dish. Bake at 180°C for 100 minutes, until the vegetables are soft. 4. Mix 4 tablespoons tomato paste with 60 ml water and pour it over the top. Remove the lid and bake for another 20 minutes, until the surface is lightly browned. 5. Take the dish out of the oven and sprinkle with 15 g chopped parsley.

Notes

Choose a medium zucchini; very large ones have a seed-filled center with more water, which softens faster than the rest. Firm eggplants with shiny skin have less spongy flesh and absorb less oil. Frozen peas and green beans can go straight into the dish in the same quantities. The heatproof glass dish should comfortably fit all the layers and have a lid. The dish keeps in the fridge for up to 3 days and can be reheated covered. You can make it two and a half hours before the meal; if you double the quantities, divide everything between two dishes instead of cramming it into one deep dish. I serve it with roast meat.