Romanian Ghiveci Summer Vegetable Stew

Ingredients

• 1 small eggplant, cubed
• 1 small zucchini, cubed
• 1 red bell pepper, diced
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 can cannellini beans, drained
• 1 cup crushed tomatoes
• 1 tbsp tomato paste
• 2 tbsp olive oil
• 1 tsp sweet paprika
• 1 tsp dried thyme
• 2 tbsp chopped dill
• Fine sea salt, to taste
• Freshly ground black pepper, to taste
• Crusty bread or cooked grains, for serving

Steps

1. Salt eggplant lightly, let it stand for 10 minutes, then pat dry while preparing the other vegetables.
2. Heat olive oil in a wide pot and cook onion, pepper, and eggplant until softened and beginning to brown.
3. Add zucchini, garlic, tomato paste, paprika, and thyme, cooking for 1 minute to coat the vegetables.
4. Stir in crushed tomatoes and 1/2 cup water, cover, and simmer until eggplant and zucchini are tender, about 18 minutes.
5. Fold in beans and simmer uncovered for 5 minutes so the flavors concentrate without breaking the beans.
6. Season generously, stir in dill, and serve the ghiveci with crusty bread or cooked grains.

Allergen note: Contains gluten. Check canned beans and vegetable stock.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.