Shared by Henry Glucroft
Shared by Henry Glucroft
Guvetch (Vegetable Stew)
Yield: 6-8 servings
Guvetch (Vegetable Stew)
Yield: 6-8 servingsFamily Journey
Bucharest, RomaniaViennaBrussels and Knokke, Belgium
ParisNew York City
This recipe was shared by Henry Glucroft. Read more about his family in "A Romanian Summer Meal Served on the Beaches of Belgium" and try his recipes for mamaliga (Romanian cornmeal porridge) and pan-fried sole with lemon.
Ingredients
- 1 eggplant, cut into 1-inch cubes
- 3 teaspoons salt, divided
- 4-5 ripe tomatoes
- 3 carrots, peeled and cut into 1-inch pieces
- 2 yellow onions, cut into 1-inch pieces
- 1 green bell pepper, seeded and cut into 1-inch pieces
- 1 red bell pepper, seeded and cut into 1-inch pieces1 leek, white and light green parts only, cut lengthwise and sliced into 1-inch pieces
- 3 garlic cloves, roughly chopped
- 6 tablespoons olive oil
- 1 teaspoon ground black pepper
- Half bunch fresh parsley leaves, roughly chopped (about 1 cup, packed)
- Half bunch fresh dill leaves, roughly chopped (about 1 cup, packed)
Preparation
Step 1
Line a large tray with paper towels. Place the cubed eggplants in one layer onto the tray. Sprinkle the eggplant pieces with 1 heaping teaspoon of salt and lightly toss them with your hands. Set aside for 30 minutes, ideally in a sunny and warm spot.
Step 2
Preheat the oven to 400 degrees.
Step 3
Using a sharp knife, score a “X,” on the bottom of each tomato. Place the tomatoes in a bowl and pour enough boiling water to completely cover the tomatoes. Soak the tomatoes for 1 ½ minutes, drain and run the tomatoes under cold water. Peel the skins off of the tomatoes. Cut each tomato into 1 inch pieces and discard the seeds. Transfer to a large bowl.
Step 4
Pat the eggplant cubes dry and add to the bowl of tomatoes, along with the carrots, onions, bell peppers, leek, and garlic. Drizzle with olive oil, 2 teaspoons kosher salt, black pepper and chopped herbs. Toss well to combine.
Step 5
Spread the vegetables into an even layer in a large baking pan. Transfer the pan into the oven. Roast for 1 hour, mix the vegetables well, and continue roasting for another 30-45 minutes or until the vegetables are golden browned and tender. Serve warm.
