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Ghivetch/Givetch (P, KLP, TNT)
Serves: 5

1 onion, white or red
2 eggplants, cut in half
2 large bell peppers, red and yellow preferred
2 large tomatoes (optional: use canned stewed tomatoes instead of fresh ones
3 to 4 tablespoons olive oil
2 tablespoons crushed garlic
2 tablespoons chopped cilantro or green onion for decoration
Salt and pepper to taste
Optional: add 1 to 2 tbsp. of sesame oil (not for Pesach)

In this Moldavian "ratatouille" all ingredients are cooked separately, but simultaneously and then mixed in a bowl.

Cut in half and lightly salt.

Place an eggplant in a small paper bag, or just cover and put into the microwave. Approximate microwave time is 7 to 10 min, or until the eggplant has changed color and is visibly tender.

Remove the skin, and cut the remaining vegetable into small pieces. Place in a mixing bowl.

Bell peppers, Onions, and Tomatoes:
Cut bell peppers and onions into thin circles, and then cut each pepper round into two to three parts.

In a sautéing pan, place onions first, and then add peppers in a couple of minutes. Sauté in oil approximately 5 to 10 minutes, or as you wish.

You can chop tomatoes and add them to the pan 2 to 3 minutes before the end or use a can of steamed tomatoes to add right into the mix.

Add all the ingredients to the mixing bowl.

Add crushed garlic, salt, pepper, and cilantro (you don't have to use this herb if you don't like it).

Posted by Nancy Berry

Nutritional Info Per Serving: N/A