Rather than copying and pasting a recipe sent to me by publisher as usually happens, my love of yogurt led me as I have yet to receive any recipe I requested from The Book of Yogurt (Ecco, Paperback Re-Issue, Spring 2013) by Sonia Uvezian to type as I read it this recipe from the Caucasus.
Ghivetch (Romanian Vegetable Casserole)
A fascinating combination of flavors and textures, ghivetch exists in countless variations throughout the Balkans, Middle East, and Caucasus. This version can be served as a vegetarian entree or as an accompaniement to fish, poultry, or meat.
Serves 6
2 potatoes, peeled and cubed
1/2 head cauliflower, separated into florets
2 carrots, peeled and thinly sliced
1 small unpeeled eggplant, stemmed, hulled, and cubed
4 ounces green beans, trimmed and cut up
4 ounces green peas, shelled
1 sweet green or red peper, seeded, deribbed, and thinly sliced
1 medium zucchini or yellow squash, cubed
2 medium onions, thinly sliced
4 large ripe tomatoes, peeled, seeded, and chopped
2 stalks celery, finely sliced
1 parsnip, diced (optional)
1/2 cup pitted and sliced greengage or sour plums or 1/2 cup sour grapes
Salt and freshly ground black pepper to taste
1/4 cup flinely chopped parsley or fresh dill
2 large garlic cloves, finely chopped
1/3 cup olive oil
1 cup unflavored yogurt
Arrange the vegetables and plums or grapes in layers in a 3-quart casserole, seasoning each layer with salt and pepper. Sprinkle with the parsley or dill and garlic. Pour the olive oil over all. Cover and bake in a preheated 350 degrees Fahrenheit oven about 1 hour or until the vegetables are tender, adding a little water if the mixture seems dry.
Serve hot or at room temperature, accompanied with the yogurt.
(* Recipe excerpted from 'The Book of Yogurt' by Sonia Uvezian-published in paperback by Ecco- Spring 2013- original publication: 1999)