- Level: easy
- Total time: 1 h 30 min
- Yield: 8-10 portions
- It is better to cook this dish when you use fresh vegetables from your garden or eco-vegetables grown by local farmers in the season, the flavor of this dish cannot be expressed in words
- 350-400 gr pork ( you can use beef or lamb instead)
- 250 gr aubergine
- 250 gr bell-pepper
- 250 gr tomato
- 250gr courgette
- 2 large onions
- 2 medium carrots
- 3-4 cloves garlic crushed and mixed with pinch of salt
- 80 ml oliva or vegetable oil
- salt and freshly ground pepper
- 1/2 teaspoon ground zira spice and coriander (optional)
- 1/2 bunch freshly chopped parsley or сilantro
- Rinse the meat well, blot it completely dry with kitchen paper. Cut the meat into pieces size about 2-4 cm. Peel and chop onions, carrots.
- In a large nonstick skillet, heat the 1/3 of oil over medium heat. Add the onion and cook, stirring occasionally until soft, about 5 minutes. Add the carrots and cook for 5 minutes until tender. Add the meat pieces to the pan and cook for 10-15 minutes until browned, occasionally stirring with a wooden spoon.
- In another skillet, heat the 1/3 of oil over medium heat. Add the roughly chopped tomatoes and aubergines and cook 5-8 min.
- Remove seeds from bell-peppers and courgettes (if it need). Chop the courgettes and cut the bell-peppers into stripes. In the third skillet, heat the remianing oil over medium heat. Add the courgettes and the bell-peppers, cook for 5-8 min.
- Preheat the oven to 200°C.
- In a Dutch oven combain all ingredients. Season with salt and pepper. Add spicies. Stir the mixture. Put a lid on. Bake 45 min. Add crushed garlic 10 mins before finishing. Remove from the oven.
- Garnish with freshly chopped parsley or cilantro. The Moldovans serve with polenta (мамалыга).