Romanian summer ghiveci (vegetable stew) in a multicooker

Name: Romanian summer ghiveci (vegetable stew) in a multicooker
Ingredients: 1 medium eggplant (300 g); 1 red kapia pepper (150 g); 1/2 green pepper (75 g); 2 medium onions (300 g); 100 g green beans; 5 medium tomatoes (600 g); 2 medium carrots (150 g); 3 tablespoons oil; 1500 ml water; 1 teaspoon salt; 1/2 teaspoon ground pepper; 15 g fresh parsley

Season - Romanian summer ghiveci (vegetable stew) in a multicooker by stefania J. - Recipia

Romanian summer ghiveci (vegetable stew) in a multicooker: the eggplant softens quickly, so it goes into the pot after the first ten minutes of sautéing. The carrot and peppers cook next with the green beans, and the tomatoes go in near the end, in a light sauce. I cut the eggplant into bite-sized cubes without measuring each piece. Prep: 20 minutes. Cook: 65 minutes. Rest: 10 minutes. Total time: 95 minutes. Servings: 4. About 200 kcal and 5 g protein per serving.

Ingredients

1 medium eggplant (300 g)
1 red kapia pepper (150 g)
1/2 green pepper (75 g)
2 medium onions (300 g)
100 g green beans
5 medium tomatoes (600 g)
2 medium carrots (150 g)
3 tablespoons oil
1500 ml water
1 teaspoon salt
1/2 teaspoon ground pepper
15 g fresh parsley

Preparation

1. Wash the vegetables. Finely chop the onion, dice the carrots, green pepper and eggplant, cut the red kapia pepper into longer strips, and dice the tomatoes. Trim the ends off the green beans and break them in half. 2. Pour the oil into the multicooker pot and select the Fry program using the Menu button. Once the oil is hot, add the carrots, onion and both peppers. Stir and cook for 10 minutes with the lid open, until the vegetables soften. 3. Add the eggplant and green beans, then stir. Pour in 1500 ml water, just enough to cover the vegetables, and add the salt. Close the lid and select the Stew program for 45 minutes, until the green beans soften. 4. Add the tomatoes and leave the pot on the Stew program for another 10 minutes. At the end, add the pepper and chopped parsley, then switch off the appliance. 5. Leave the stew to cool for 10 minutes.

Notes

You can replace the eggplant with 300 g zucchini; add it at the same time as the green beans, as it softens quickly. The stew can be served with mămăligă (Romanian polenta). Choose firm eggplants with no soft spots; very large ones often have more seeds, and the flesh can be bitter. Cut the carrots into small, similarly sized cubes so they don't stay firm after cooking. I don't rush the ten minutes of sautéing, because that's when the onion and peppers soften. Start about 95 minutes before serving, including the time for chopping and cooling at the end. Very juicy tomatoes make a thinner sauce; meaty ones keep the stew more cohesive. Keep it in a covered container in the fridge for up to 3 days; when reheating, you can add a few tablespoons of water.