Ghiveci, Romanian green bean stew in a multicooker

Name: Ghiveci, Romanian green bean stew in a multicooker
Ingredients: 500 g green beans; 2 small eggplants (300 g); 1 small zucchini (200 g); 1 medium red onion (150 g); 2 medium white onions (300 g); 1 red bell pepper (180 g); 1 carrot (80 g); 2 tomatoes (250 g); 30 ml oil; 1 teaspoon salt; 1/2 teaspoon ground black pepper; 125 ml water; 250 ml tomato passata; 15 g celery leaves

Season - Ghiveci, Romanian green bean stew in a multicooker by Ica G. - Recipia

Ghiveci, a Romanian vegetable stew with summer green beans, is cooked in a multicooker, where the beans and vegetables soften in a tomato sauce. In summer, it is usually served warm as a meat-free main course. I cut the carrot into small cubes, just the way I like it in ghiveci. Preparation: 25 minutes. Cook time: 55 minutes. Total time: 80 minutes. Servings: 6. Approximately 150 kcal and 5 g of protein per serving.

Ingredients

500 g green beans
2 small eggplants (300 g)
1 small zucchini (200 g)
1 medium red onion (150 g)
2 medium white onions (300 g)
1 red bell pepper (180 g)
1 carrot (80 g)
2 tomatoes (250 g)
30 ml oil
1 teaspoon salt
1/2 teaspoon ground black pepper
125 ml water
250 ml tomato passata
15 g celery leaves

Preparation

1. Wash the vegetables. Peel the onion, carrot and tomatoes, then finely chop the onion and bell pepper, and dice the eggplants, zucchini, carrot and tomatoes. Trim the ends off the green beans, wash them and break them into two or three pieces. 2. Set the multicooker to the Fry function for 15 minutes. Pour the oil into the bowl, then sauté the onion and bell pepper until the onion softens and turns glossy. 3. Add the eggplants, zucchini and carrot one at a time, then add the green beans and tomatoes. Add the salt, pepper and water. 4. After 15 minutes, close the lid and select the Stew function for 30 minutes, until the green beans soften. 5. Add the tomato passata and finely chopped celery leaves. Select the Stew function again for 10 minutes; the sauce will thicken while the vegetables stay in pieces. 6. To make it on the stovetop, cook the vegetables in the same order in a covered pot over low heat for 35 minutes. Then add the tomato passata and celery and cook for another 10 minutes, until the green beans soften. 7. Turn off the appliance and serve the ghiveci warm.

Notes

You can use yellow beans instead of green beans, in the same amount; the ghiveci is still free of meat and dairy. I serve it with polenta. As an everyday meal, it is a little like a vegetable stew, except the beans stay in distinct pieces. Choose tender green beans that snap easily; older pods have strings and may stay tough after the program. Small eggplants are a good choice here; large, very ripe ones may have more seeds and a bitter taste. Very juicy tomatoes make the ghiveci more watery, so drain them after cutting. Keep the dish in a covered container in the fridge for up to 3 days.