Ghiveci (Moldovan Summer Vegetable Stew)
In short: A slow-cooked stew of eggplant, zucchini, potatoes, peppers and green beans in tomato and oil, finished with parsley and dill, served warm or cold. It takes about 1 h 45 min in total and makes 6 servings.
- Prep
- 30 min
- Cook
- 1 h 15 min
- Total
- 1 h 45 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 285 kcal
Ghiveci is the vegetable stew that Moldovans make in late summer, when the market tables are full of eggplants, peppers, zucchini and tomatoes. The vegetables are layered or tossed together and cooked slowly in oil and tomato until they are soft and sweet but still distinct. It is a fasting-day main, a side for grilled meat and a dish that tastes even better cold the next day, eaten with fresh bread. Use whatever vegetables look best at the market.
Instructions
- Heat the oven to 190°C (375°F). Cut the vegetables into pieces of similar size so they cook evenly.
- Heat 3 tablespoons (45 ml) of the oil in a large ovenproof pot over medium heat. Cook the onions for 8 minutes, until soft, then add the garlic and tomato paste and cook for 1 minute.
- Add the potatoes, carrots and eggplant and stir. Cook for 5 minutes.
- Add the peppers, zucchini, green beans, tomatoes, salt, pepper and water. Stir gently, drizzle with the remaining oil and bring to a simmer.
- Cover the pot and bake for 40 minutes. Uncover, stir gently and bake for 20 to 25 minutes more, until the vegetables are tender and the sauce is thick.
- Stir in the parsley and dill and rest for 10 minutes. Serve warm or at room temperature with bread.
Tips
- Cut the vegetables to similar sizes so they cook evenly. Delicate zucchini goes in later than potatoes and carrots.
- Leave the lid off for the last 20 minutes so the liquid reduces to a thick sauce instead of a thin broth.
Questions and answers
Can I make ghiveci ahead of time?
Yes. It keeps in the fridge for 4 days and tastes better after a night. Serve it at room temperature or reheat gently.
Can I freeze ghiveci?
Yes, for up to 3 months. Zucchini and eggplant soften further after thawing, so it works best as a stew or a pasta sauce.
Can I use other vegetables in ghiveci?
Yes. Cauliflower, celery root, cabbage or peas all work. Add firm vegetables with the potatoes and carrots, and soft ones with the zucchini.
How long does it take to make Ghiveci (Moldovan Summer Vegetable Stew)?
About 1 h 45 min in total: 30 min of preparation and 1 h 15 min of cooking.
How many calories are in Ghiveci (Moldovan Summer Vegetable Stew)?
About 285 kcal per serving, with 6 g of protein, 37 g of carbohydrates and 13 g of fat. These values are estimates.
Nutrition per serving
| Calories | 285 kcal |
|---|---|
| Protein | 6 g |
| Carbohydrates | 37 g |
| Fat | 13 g |
| Fiber | 10 g |
| Sugar | 14 g |
| Sodium | 600 mg |
Estimated values, calculated from the ingredients.
