Ghiveci---romanian Vegetable Stew

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 2 large onions, chopped
• 4 -5 medium carrots, peeled and sliced
• 3 -4 medium bell peppers, seeded and chopped (any color)
• 3 garlic cloves, minced
• 2 tablespoons vegetable oil (i use olive oil.)
• 1 small cabbage, sliced thinly
• 3 fresh tomatoes, peeled and chopped or 1 (14 ounce) can tomatoes, chopped and juices reserved
• 2 cups water
• 3 -4 medium potatoes, peeled and chopped
• 1 (12 ounce) package frozen peas
• 1/2 teaspoon thyme
• 2 tablespoons fresh dill, minced
• 2 tablespoons fresh parsley, minced
• 1/2 lemon, juice of
• 1 -2 teaspoon paprika
• salt
• pepper
• 1 large eggplant (cubed, salted, and rinsed)
• 1 large zucchini (sliced)
• 1 small head cauliflower (broken into flowerets)
• 1 kohlrabi (peeled and cubed)

Recipe

• 1 heat the oil in a large stewpot or dutch oven.
• 2 add the onion, carrots, and peppers. saute over medium heat until onions are transparent. (about 5 minutes).
• 3 add garlic, potatoes, and cabbage. if using kohlrabi add it now. saute for about 3 minutes.
• 4 add water and tomatoes, salt and pepper, and thyme and paprika. bring to a boil.
• 5 cover and simmer for about 15 minutes, or until the potatoes are almost tender.
• 6 add the other optional veggies (eggplant etc.) of your choice. return to a boil, cover and simmer.
• 7 simmer, covered for about 20 more minutes or until the vegetables are soft and flavors have blended.
• 8 add frozen peas, fresh herbs, and lemon juice. cook for five minutes with the cover on.
• 9 serve hot with rice. this is a treat!