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Ghiveci (Romanian Vegetable Stew)

Romanian · Dinner · Easy

Ghiveci (Romanian Vegetable Stew)

Total
1 hr 10 min
Prep
25 min
Serves
4
Calories
315
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Eggplant, peppers and green beans soften in tomato juices, making a Romanian vegetable stew with tender pieces and a rich, spoonable sauce.

The vegetables go into Ghiveci (Romanian Vegetable Stew) in stages so the firm ones soften without turning the zucchini to mush. A modest amount of liquid lets their own juices become the sauce.

Choose a wide, heavy pot and cut the vegetables into similar-sized pieces. This Romanian meatless main is especially good after a short rest, when the eggplant has absorbed the tomato and the dill has settled into the warm broth.

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Method

  1. Heat vegetable oil in a wide pot over medium heat. Cook onion and carrot for until the onion softens.

  2. Add eggplant and red bell pepper and cook for , stirring, until their edges soften. Stir in garlic and cook for until fragrant.

  3. Add potatoes, green beans, crushed tomatoes, water, salt and black pepper. Cover and simmer over low heat for until the potatoes are nearly tender.

  4. Add zucchini and simmer uncovered for until all the vegetables are tender and the sauce is thick. Fold in dill and let stand for before serving.

Forkue tips

  • For a thicker stew, mash a few potato pieces against the side of the pot and stir them back into the sauce.

Storing and reheating

Refrigerate for 4 days or freeze for 2 months. Warm gently in a covered pot, stirring sparingly so the eggplant and zucchini keep their shape.

Kitchen gear

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Nutrition per serving, estimated

315Calories
8gProtein
49gCarbs
11gFat

Image: AI-generated picture of the finished dish, made by Forkue. Yours will look like home cooking.

Ghiveci (Romanian Vegetable Stew): FAQ

Can I use frozen green beans?

Yes. Add them with the zucchini because they soften faster than fresh beans. Keep the pot uncovered if they release extra water.

What do I serve with ghiveci?

Bread or polenta catches the vegetable juices well. A bowl can also stand alone as a light main, especially with a generous portion of potatoes.

How do I store and reheat Ghiveci (Romanian Vegetable Stew)?

Refrigerate for 4 days or freeze for 2 months. Warm gently in a covered pot, stirring sparingly so the eggplant and zucchini keep their shape.

How long does Ghiveci (Romanian Vegetable Stew) take?

About 1 hr 10 min in total: 25 min prep and 45 min cooking.

What do I need to make Ghiveci (Romanian Vegetable Stew)?

The key ingredients are eggplant, onion, carrot, red bell pepper, potatoes and green beans, plus pantry basics.

Any tips for Ghiveci (Romanian Vegetable Stew)?

For a thicker stew, mash a few potato pieces against the side of the pot and stir them back into the sauce.

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