Ghiveci (Romanian Baked Vegetable Stew)
A big pot of aubergine, courgette, peppers, potato and cauliflower baked slowly in tomato until tender and sweet.
- Time1 hr 30
- LevelEasy
- Costabout £1.08 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 242kcal
- 33.5gcarbs
- 13.6gof which sugars
- 8.4gfat
- 2.3gsaturates
- 9gprotein
- 10.2gfibre
- 1.4gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 180°C (160°C fan). Heat the oil in a large flameproof casserole over a medium heat and cook the onions for 8 minutes until soft. Stir in the garlic and paprika for 1 minute.
8 min - 2
Add the aubergine and cook for 5 minutes, stirring, until it starts to take colour.
5 min - 3
Add the courgette, peppers, carrots, potatoes, cauliflower and green beans and stir well.
- 4
Stir in the tomatoes, tomato purée, bay leaves, salt and water. Bring to a simmer.
- 5
Cover and bake for 50 minutes, then take the lid off and bake for 15 minutes more, until the vegetables are tender and the sauce is thick.
65 min - 6
Stir in the parsley and dill. Serve warm or at room temperature, with bread or polenta.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
