Entree: Moldova – Tocană de Legume (Hearty Moldovan braised vegetable stew in a tomato-herb sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Total 1 hr

Ingredients

- 3 tbsp (45 ml) vegetable oil
- 1 large onion, finely chopped (about 8 oz / 225 g)
- 2 cloves garlic, minced
- 2 medium carrots, sliced (about 8 oz / 225 g)
- 2 medium potatoes, peeled and diced (about 12 oz / 340 g)
- 1 medium eggplant, cut into 1-inch (2.5 cm) cubes (about 12 oz / 340 g)
- 1 red bell pepper, seeded and sliced (about 6 oz / 170 g)
- 1 green bell pepper, seeded and sliced (about 6 oz / 170 g)
- 1 cup (240 ml) crushed tomatoes or passata
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) vegetable broth or water
- 1 tsp (5 g) sweet paprika
- 1 bay leaf
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tsp (5 g) sugar (optional, to balance acidity)
- 2 tbsp (8 g) chopped fresh dill
- 2 tbsp (8 g) chopped fresh parsley
- 1 tbsp (15 ml) white wine vinegar or lemon juice (optional, to finish)
- Sour cream for serving (optional)

Instructions

1. Heat the vegetable oil in a large heavy-bottomed pot over medium heat. Add the chopped onion and cook until soft and golden, about 6–8 minutes.
2. Add minced garlic and sweet paprika, stirring 30 seconds until fragrant. Add the carrots and cook 3–4 minutes to begin softening.
3. Stir in the potatoes, eggplant, and both bell peppers. Cook 5 minutes, stirring occasionally, so the vegetables begin to brown lightly.
4. Mix in the crushed tomatoes, tomato paste, and vegetable broth or water. Add the bay leaf, salt, pepper, and sugar if using. Bring to a gentle simmer.
5. Reduce heat to low, cover partially, and simmer for 25–35 minutes until all vegetables are tender and flavors are blended. Stir occasionally and add a splash more water if the stew becomes too thick.
6. Remove from heat, discard the bay leaf, and stir in the chopped dill, parsley, and the vinegar or lemon juice if using. Taste and adjust seasoning.
7. Serve hot with a dollop of sour cream on top if desired, and crusty bread or mamaliga (cornmeal polenta) on the side.