Entree: Moldova – Ghiveci de Legume (Moldovan mixed vegetable stew braised until tender in a tomato-herb sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 45 min

Total 1 hr 5 min

Ingredients

- 1 lb (450 g) eggplant, about 1 medium, cut into 1-inch (2.5 cm) cubes
- 1 lb (450 g) zucchini, about 2 medium, cut into 1-inch (2.5 cm) rounds or cubes
- 1 lb (450 g) potatoes, about 2 medium, peeled and cubed
- 2 bell peppers, about 10 oz (300 g) total, seeded and sliced
- 2 medium carrots, about 6 oz (170 g), sliced
- 1 large onion, about 8 oz (225 g), chopped
- 3 cloves garlic, about 9 g, minced
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 ml) tomato paste
- 14 oz (400 g) canned diced tomatoes or about 2 cups (480 g) fresh tomatoes, chopped
- 1 cup (240 ml) vegetable broth
- 1 bay leaf
- 1 tsp (5 ml) sweet paprika
- 1 tsp (5 ml) sugar (optional, to balance acidity)
- 1 tsp (5 ml) salt, plus more to taste
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 1/4 cup (15 g) fresh dill, chopped
- 1/4 cup (15 g) fresh parsley, chopped
- 1/2 cup (120 ml) sour cream for serving (optional)

Instructions

1. Heat 2 tbsp (30 ml) of the olive oil in a large heavy skillet or Dutch oven over medium heat. Add the potatoes and carrots and cook, stirring occasionally, until they begin to soften and take on color, about 8–10 minutes. Remove and set aside.
2. Add the remaining 1 tbsp (15 ml) olive oil to the pan and sauté the onion until translucent, about 5 minutes. Add garlic and cook 1 minute until fragrant.
3. Stir in tomato paste and paprika and cook 1 minute. Add the diced tomatoes and vegetable broth, scraping any browned bits from the pan.
4. Return the par-cooked potatoes and carrots to the pot, then add eggplant, zucchini, and bell peppers. Add bay leaf, sugar (if using), salt, and pepper. Bring to a simmer.
5. Reduce heat to low, cover partially, and simmer gently for 25–35 minutes, stirring occasionally, until all vegetables are tender and flavors meld. If the stew becomes too dry, add up to 1/4 cup (60 ml) more broth or water.
6. Remove from heat, discard the bay leaf, and stir in chopped dill and parsley. Adjust seasoning with additional salt and pepper to taste.
7. Serve hot or warm, with a dollop of sour cream if desired and crusty bread or polenta alongside.