Ghiveci — Print Recipe — The Culinary Codex

A colorful medley of seasonal vegetables slowly stewed together in their own juices with tomatoes and a touch of oil, creating a harmonious one-pot dish.

Ingredients

2 bell peppers, diced
2 zucchini, cubed
2 eggplants, cubed
3 potatoes, cubed
2 onions, sliced
3 tomatoes, chopped
200g green beans, trimmed
2 carrots, sliced
3 tbsp sunflower oil
2 cloves garlic, minced
1 tsp sweet paprika
Fresh parsley, chopped
Salt and black pepper
100ml water

Instructions

1 Heat oil in a large casserole. Sauté onions until translucent, then add garlic and paprika, stirring for one minute.
2 Add potatoes and carrots first as they take longest to cook. Stir and cook for five minutes.
3 Layer in eggplant, zucchini, bell peppers, and green beans. Add chopped tomatoes on top.
4 Season with salt and pepper, add water, and cover tightly. Cook on very low heat for one hour.
5 Do not stir during cooking. The vegetables should steam and stew in their own juices, creating natural layers.
6 Uncover, gently fold vegetables together, add parsley. Serve warm or at room temperature with crusty bread.

Did You Know?

The word ghiveci comes from the Turkish "güvec" meaning clay pot, and the dish was originally always cooked in a clay vessel in the oven.