Locally grown tomatoes, eggplants, carrots and bell peppers invade Moldovan markets from July to October. These sources of vitamins and energy make a magical festival of colors. This is the most appropriate period in Moldova to eat all sorts of local fruits and vegetables. It is also the time when women make homemade preserves, and cook ghiveci [givet͡ʃj] – our traditional ratatouille.
This dish gathers the whole flavor of the Golden Moldovan autumn.
AuthorNata AlbotCategoryPickles and preservesDifficultyIntermediateDice the onion and pan-fry until golden.
Add some diced carrots, eggplant and peppers. If flat pimento peppers are spicy, there is no need to add chili.
Cook for some minutes then add the minced tomatoes. Bring down the heat and stew with the lid on.
When all the tomatoes have melted, take the lid off and let the liquid evaporate. You should get a dense stew with all the vegetables intact.
Season with salt and serve it hot or cold as an appetizer or a side dish.
Ingredients
Directions
Dice the onion and pan-fry until golden.
Add some diced carrots, eggplant and peppers. If flat pimento peppers are spicy, there is no need to add chili.
Cook for some minutes then add the minced tomatoes. Bring down the heat and stew with the lid on.
When all the tomatoes have melted, take the lid off and let the liquid evaporate. You should get a dense stew with all the vegetables intact.
Season with salt and serve it hot or cold as an appetizer or a side dish.
Notes
