This Romanian vegetable stew is usually eaten while fasting. It’s yummy and because you use eggplant you don’t really feel the need for meat.
When I was a child I didn’t really like it – I was like any other child I guess who’s avoiding vegetables. But with age I started to enjoy it a lot more.
– pork gammon
– salt and pepper
– soft butter or oil for pasting the gammon
For the stew:
– 2 small onions
– one big carrot
– one small parsnip
– 2 potatoes
– one big courgette
– one red pepper
– one medium eggplant
– 3 tbsp of oil
– 3 tbsp of tomato paste
The roast is quite simple to cook.Preheat the oven at 180 C. Season the gammon with salt, pepper and oil on the oven and when the oven it’s ready put the gammon in. The gammon weight varies so just cook according with the instructions on the pack.
Wash and peel the vegetables. Cut the onion and parsnip finely. Slice the carrot,courgette and eggplant. Cut the potatoes In cubes.
Put a deep frying pan on the hob and add the 3 tbsp of oil. When hot add the onion and the potato. Also add a couple of spoons of water. Cut the two until the onion becomes soft.
Add the rest of the vegetables and cover the pan with a lid. Let it cook like that for about 5 minutes.
After the 5 minutes , season with salt and pepper, add the tomato paste diluted with 200 ml of water and put in the oven (while the roast cools) for 20-30 minutes until the liquid disappears.
When served add chopped parsley on top. It gives a very fresh taste.