Ghiveci, French ratatouille's Romanian brother
This recipe for slow-cooked tomatoes and eggplants dish easily allows for adding seasonal vegetables to the mix.
Ghiveci is the Romanian brother of French ratatouille. It’s a slow-cooked vegetable stew that usually includes eggplants and tomatoes, evidence of a strong Ottoman influence. But unlike the refined French version, the ghiveci (or guvech, the Bulgarian twin-brother. It’s getting complicated) is rustic and much easier to make.
Vered Guttman is a caterer and a food writer based in Washington DC. Growing up in Israel she took her first lessons in Jewish cooking sitting at the tables of her two grandmothers, one from Poland, the other from Iraq. In Modern Manna, Vered will share a mix of new Israeli trends and old Jewish traditions, sprinkled with a distinct Sephardic flavor. Follow Vered on Twitter @veredguttman