WATCH LIVE: House impeachment inquiry testimony

Romanian Veggie Stew (Ghiveci)

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Data pix.

St Mary  Romanian Festival
August 18-20
St Mary Romanian Orthodox Cathedral
3256 Warren Road, Cleveland

ROMANIAN GHIVECI (GHEE-VETCH) ((aka Romanian veggie stew)
¼ Cup olive oil
3 onions, diced
1 cup carrots, sliced thin
2 cups peppers (mixed red, yellow & green), seeded and diced
2-3 cloves garlic, minced
1 zucchini, unpeeled, sliced ½”
1 yellow squash, unpeeled, sliced ½”
1 small eggplant, peeled and diced
2 cups diced, drained tomatoes
Salt & pepper to taste

  1. combine zucchini, squash & eggplant. Lightly salt them and spread in one layer between paper towels to absorb moisture 10-20 minutes.  Dry thoroughly with paper towels.
  2. Heat ¼ cup oil in 10-12” pan and sauté onions, carrots, peppers, garlic, then the zucchini-squash-eggplant mixture until they are still slightly crisp.  **sauté the veggies separately adding oil as needed.  More work, but the final result is more tasty.**
  3. Add the tomatoes, stir occasionally, adding salt & pepper. And cook until mixture simmers.  Reduce heat to medium-low, cook at gentle simmer until veggies are tender but not mushy (10-15 minutes).
  4. Optional:  yellow or green beans, cauliflower, cabbage and/or potatoes may be used.
  5. This veggie stew is an excellent accompaniment to mamaliga/polenta, roast pork, or potatoes.
Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.