Please note: the vegetables are added gradually and salted after each addition to release the moisture, so a moderate amount of salt should be used each time. You can also add a nearly cooked potato or pumpkin.
Ingredients for Romanian Ghiveci (Ratatouille)
- 5 tablespoons olive oil
- 1 red onion cut into ¼-inch (5mm) cubes
- 1 red pepper cut into ¼-inch (5mm) cubes
- 1 green pepper cut into ¼-inch (5mm) cubes
- 1 yellow pepper cut into ¼-inch (5mm) cubes
- 2 garlic cloves crushed
- 2 zucchinis cut into ¼-inch (5mm) cubes
- 1 tomato large, peeled, cut into ¼-inch (5mm) cubes
- 1 thyme sprig, leaves only
- 2 eggplants large, roasted
- 1 teaspoon sweet paprika
- 1/2 bunch parsley chopped
- Salt
Instructions
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1. Heat a large skillet or wok, add the olive oil and the onion, a pinch of salt and a bit of black pepper. Occasionally shake the skillet from side to side and sauté for about 2 minutes until the onion starts to release moisture. Add the peppers, a pinch of salt and a bit of black pepper, continue shaking the skillet from side to side and sauté for about 4-5 minutes until the peppers start to soften and release liquid. Add the garlic and sauté for about a minute until the garlic is fragrant. Add the zucchinis and a pinch of salt, continue shaking the skillet from side to side and sauté for 3 minutes until the zucchinis are tender. Add the tomato and a pinch of salt and sauté for about 4 minutes until the tomato starts to dissolve.
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2. Add the thyme, stir gently and remove from the heat.
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3. Chop the meat of the roasted eggplants and add to the ghiveci. Add the paprika and parsley and stir gently. Serve hot.
Keeps up to two days in the refrigerator.
This recipe is courtesy of the “Hashulchan” website.