Ghiveci with seasonal vegetables

AuthorNata AlbotCategoryDifficultyIntermediate
Yields1 Serving
Prep Time10 minsCook Time30 minsTotal Time40 mins
 2 onions
 2 big ripe tomatoes
 1 carrot
 2 bell peppers
 2 flat pimento peppers
 1 eggplant
 1 chilli pepper
 1 Goat Horn pepper
1

Dice the onion and pan-fry until golden.

2

Add some diced carrots, eggplant and peppers. If flat pimento peppers are spicy, there is no need to add chili.

3

Cook for some minutes then add the minced tomatoes. Bring down the heat and stew with the lid on.

4

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.

5

Season with salt and serve it hot or cold as an appetizer or a side dish.

Ingredients

 2 onions
 2 big ripe tomatoes
 1 carrot
 2 bell peppers
 2 flat pimento peppers
 1 eggplant
 1 chilli pepper
 1 Goat Horn pepper

Directions

1

Dice the onion and pan-fry until golden.

2

Add some diced carrots, eggplant and peppers. If flat pimento peppers are spicy, there is no need to add chili.

3

Cook for some minutes then add the minced tomatoes. Bring down the heat and stew with the lid on.

4

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.

5

Season with salt and serve it hot or cold as an appetizer or a side dish.

Notes

Ghiveci with seasonal vegetables
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