An unusual vegetable stew, using a delicious combination of fresh vegetables, Ghiveciu (gee-vetch-ee-you) is a traditional

Rumanian dish. The quantity and varieties of the vegetables may be altered according to the season of the year.

1 large aubergine , sliced and degorged carrots, scraped and sliced potatoes, peeled and sliced

4 onions, sliced

3 celery stalks, sliced

6 tomatoes, blanched and peeled

1 large green pepper, white pith removed, seeded and sliced 1 small -cauliflower, washed and separated into flowerets 8 oz. French beans, trimmed, washed and cut into 1-inch lengths

8 oz. broad beans

3 teaspoons salt

1 teaspoon black pepper garlic cloves, crushed

1 teaspoon dried thyme

½ teaspoon dried marjoram

1 tablespoon chopped fresh parsley

4 oz. tomato puree

16 fl. oz. beef stock

Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).

Arrange the vegetables, in layers, in a large ovenproof casserole. Sprinkle each layer with a little of the salt, pepper, garlic, thyme, marjoram and parsley.

In a small saucepan, heat the tomato puree and stock over moderate heat. Remove the pan from the heat and pour the liquid over the vegetables. Cover the casserole and place it in the oven. Bake for 1 ½ to 2 hours, or until the vegetables are tender.

Serve at once, from the casserole.

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