Mixed Vegetables - Ghivetch

by Daniel Rogov

Because this dish is always better when made in large quantities, this recipe will serve 12 - 15. Always better the day after cooking (and even better the day after that), ghivetch may be served hot, lightly chilled or at room temperature and may be accompanied by yogurt or sour cream. There is a clear relationship between this Romanian dish and French ratatouille.

4 onions, sliced
1 1/2 cups olive oil
1 small head cabbage, shredded
1 small cauliflower, broke into flowerettes
1/2 kg. lima beans, shelled
8 tomatoes, peeled, seeded and chopped coarsely
6 small potatoes, peeled and cubed
6 small carrots, sliced
125 gr. okra, cut in thick slices
125 gr. string beans, trimmed and halved or quartered
1 green pepper, seeded and cut into strips
the white portions of 3 leeks, sliced
2 or 3 zucchini squash, cubed
2 parsley roots, diced
1 celery root, diced
1 cup sour grapes or 2 sour plums (may used tinned)
1/2 cup parsley, chopped finely
8 - 12 cloves garlic
salt and pepper to taste

Heat 1/2 cup of the oil in a 5-liter flameproof casserole or Dutch oven, and fry the onions until golden brown.

Add all of the vegetables, herbs and fruits and mix gently, sprinkling with salt and pepper.

In a saucepan, bring the remaining oil to a boil and pour over the vegetables. Cover tightly and cook over a moderate flame until the liquids begin to boil. Transfer to a medium oven until all of the vegetables are cooked and most of the liquids have evaporated (1 - 1 1/2 hours), adding more liquid if the casserole dries out during the cooking. Stir gently once or twice during cooking. Season to taste with the salt and pepper and, if desired, serve with yogurt or sour cream.

Daniel Rogov is the restaurant and wine critic for the daily newspaper Ha'aretz. He is also the senior writer for Wine and Gourmet Magazine and contributes culinary and wine articles to newspapers in Europe and the United States.