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Gyuvech in bulgarian

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3 servings
1 hour 20 min

Eggplant - 100 grams, Zucini - 100 grams, Carrots - 80 grams, Bell peppers - 0.5 pcs., Green beans - 60 grams, Tomatoes - 0.5 pcs., Sunflower oil - 30 ml, Salt - to taste, Bay leaf - 2 pcs., Pepper mixture - to taste, Water - 1 pack., Paprika - 1 tea l.

Gyuvech in Bulgarian is prepared from a large number of different vegetables, take eggplant, zucchini, carrots, onions, green beans, carrots, sweet peppers, sunflower oil and a set of spices, among which paprika is required.

Clean all vegetables, rinse, dry - prepare for use as usual. Cut the vegetables into large pieces.

Put the vegetables in layers in one large or in several serving pots. I started with eggplant. Then she added carrots, onions, zucchini, red bell peppers.

Cut the ripe tomato into a cube, also place it in a pot on top. Add the spices, salt, bay leaf to the pot.

Pour in sunflower or any other vegetable oil, water (broth or wine is possible). The liquid is enough to half or 2/3 the volume of the pot so that it does not flow out when boiling.

Cover the pot with a lid and bake for about an hour in an oven heated to 180-200 degrees.

Check your readiness with a knife, piercing the entire mass - if it goes easily, then the dish is ready. Help yourself!