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A blue casserole dish with the Romanian vegetables stew inside, with parsley sprinkled on top. It sits on a wooden board, on a rustic wooden table.

Romanian Vegetables Stew - Ghiveci de Legume

A colourful, flavour-packed Romanian vegetable stew made with potatoes, aubergine, courgette, peppers, and carrots simmered in a rich tomato sauce. Perfect as a light vegetarian main or served alongside smoky sausages, with crusty bread to soak up the juices.
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Prep Time 10 minutes
Cook Time 50 minutes
Course Main Course
Cuisine Romanian
Servings 4 portions

Ingredients
  

  • 3 potatoes chopped
  • 2 carrots sliced
  • 2 onions diced
  • 1 aubergine cubed
  • 1 courgette cubed
  • 3 bell peppers cubed
  • 1 chilli pepper chopped
  • 6 garlic cloves minced
  • 400 ml tomato passata
  • 2 tsp thyme fresh or dried
  • fresh parsley for garnish
  • salt and pepper to taste
  • vegetable oil for cooking

Instructions
 

  • Chop all vegetables into bite-sized pieces.
  • Heat a little vegetable oil in a large pan. Sauté onions and carrots for a few minutes until onions are soft.
  • Add potatoes, and cook for 10 minutes.
  • Stir in the aubergine, and cook for another 5–10 minutes.
  • Add garlic, courgette, and bell peppers; cook for 10 minutes
  • Pour in tomato passata and bring to a boil.
  • Add thyme, season with salt and pepper, and simmer for 10–15 minutes until vegetables are tender but not mushy.
  • Garnish with fresh parsley and serve hot with crusty bread or a dollop of sour cream.

Notes

  • This stew tastes even better the next day, so it’s perfect for meal prep.
  • You can swap vegetables depending on what’s in season.
  • Keep it vegetarian, or pair with grilled meats for a heartier meal.