My Gjuwetsch

Ingredients for 4 servings:

• 1 large eggplant(s)
• 2 medium-sized onions, cut into strips
• ½ garlic bulb(s), chopped except for 2 cloves
• 1 m.-sized carrot(s), diced
• 4 tomatoes, diced
• 1 m.-large zucchini, diced
• 2 bell peppers, red and green, diced
• 1 handful of peas, frozen
• 1 handful of green beans, cut into pieces
• 1 large potato(s), peeled and diced
• 1 tbsp tomato paste
• 1 tbsp, crushed paprika powder, hot
• 8 tbsp olive oil
• ½ tsp salt
• ½ tbsp thyme
• 1 bunch flat-leaf parsley, large, chopped

Instructions

Working time approx. 45 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 25 minutes

vegetarian, braised vegetables Bulgarian style

Bake the eggplant in the oven at 200°C for 45 minutes. Meanwhile, prepare the vegetables. Set the carrots, onions, garlic, tomatoes, and parsley aside. The rest can be put in a bowl. Remove the eggplants from the oven and set aside to cool. Heat the olive oil and brown the diced carrots while stirring. Add the sliced ​​onion and chopped garlic and sauté until translucent. Add the paprika and tomato paste and stir in. Add the diced tomatoes, season with salt, and stir through. Cover and simmer for about 10 minutes, until the juices have formed. Add the remaining vegetables and simmer on low heat for about 15-20 minutes. Meanwhile, peel the baked eggplant and finely chop or puree. Add the thyme and eggplant to the pot and stir in. Bring everything back to a boil. Stir in the parsley and the remaining 2 garlic cloves, which have been pressed through a press. Turn off the heat and let it simmer for 10 minutes. Serve with mamaliga (thick cornmeal porridge) and Greek yogurt.