Ghiveci | FoodieAtlas

Ingredients

1/4 cup vegetable oil
1 large onion, chopped
2 cloves garlic, minced
1 bell pepper, chopped
2 carrots, sliced
2 medium potatoes, peeled and diced
1 zucchini, sliced
1 eggplant, diced
1 can (14 oz) diced tomatoes
1 cup vegetable or chicken broth
1 teaspoon dried thyme
1 teaspoon dried basil
1/2 teaspoon paprika
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)

Instructions

Prepare Vegetables

Heat vegetable oil in a large pot over medium heat. Add chopped onion and cook until translucent.

Stir in minced garlic and cook for another minute.

Cook Vegetables

Add bell pepper, carrots, and potatoes. Cook for about 5 minutes, stirring occasionally.

Add zucchini and eggplant, and cook for an additional 5 minutes.

Add Tomatoes and Broth

Stir in diced tomatoes (with their juice) and vegetable or chicken broth. Mix well.

Season and Simmer

Add dried thyme, basil, paprika, salt, and pepper. Stir to combine.

Bring the mixture to a boil, then reduce heat to low. Cover and simmer for about 20-30 minutes, or until vegetables are tender and the flavors are well blended.

Serve

Garnish with fresh chopped parsley before serving.