Gyuvech (givech) is a hearty and very tasty dish of Balkan cuisine, a type of vegetable stew with eggplants, bell peppers, tomatoes. Gyuvech is prepared both with meat and only from vegetables. Can be served warm or cold.
Summary
| Cook Time | 1 hour |
| Total Time | 1 hour |
| Course | Soup |
| Servings (Default: 3) |
Ingredients
Ingredients- Eggplant (large) – 1 pc.
- Bulgarian pepper – 1 pc.
- Tomatoes – 2 pcs.
- Carrots – 1 pc.
- Bulb onions – 1 pc.
- Garlic – 1-2 cloves
- Tomato paste – 1 tbsp
- Sunflower oil – 60 ml
- Water (boiling water) – 80 ml
- Sugar – 1 teaspoon
- Salt to taste
- Ground black pepper – to taste
Print Recipe
Pin Recipe Instructions
- Peel the onions and carrots. Cut the onion into cubes, grate the carrots on a coarse grater.
- Fry the onions and carrots in heated sunflower oil until the onions are transparent and the carrots are soft.
- Peel a large eggplant or a couple of small eggplants (you can leave the peel on if you are sure that the eggplant will not taste bitter). Cut the eggplants into large cubes. Remove the skin from the tomatoes, cut them into slices. Peel the bell pepper from seeds and internal partitions cut the pepper into strips.
- Transfer the eggplants, tomatoes, and peppers to the pan with the onions and carrots.
- Fry everything together over medium heat, stirring occasionally, for 7-8 minutes.
- Then add salt, black pepper, sugar, tomato paste, chopped garlic.
- Pour in a little boiling water, stir, cover. Simmer the eggplant and bell peppers vegetable stew over the lowest heat you can make for about 30 minutes.
- Gyuvech from vegetables is ready. Serve the vegetable stew with eggplant hot, warm, or completely cooled, as a vegetable snack or as a side dish.
Enjoy your meal!
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