No, this is not a recipe handed down to me from generations to generations as I don’t have any Romanian in me. German yes, but no Romanian that I am aware of. I came across this in a magazine years ago and kept the clipping in my folder of recipes. Apparently it is originally a Lenten recipe, and is good served hot or cold. You can have this as a main vegetarian dish (as I do) or serve it with chicken (that’s leftovers sorted).
450g aubergines (eggplant), cubed
2 large onions, chopped
3 spring onions, chopped
3 garlic cloves, crushed
3 tbspn olive oil
200g leek, white part only, chopped
1 green pepper, deseeded and chopped
2 tbspn dill
2 tsbpn parsley
2 bay leaves
600g ripe tomatoes, peeled and chopped
1 tsbspn tomato puree
1 tspbn honey
2 strips lemon zest
salt and pepper
- Preheat the oven to 160C/325F degrees
- Lightly sprinkle the aubergine with salt and set aside for 30 minutes. Rinse and pat dry.
- Soften the chopped onions, spring onions and garlic in half the olive oil in a large saucepan. Add the aubergines, leek, green pepper, dill and half the parsley and cook for a few minutes, stirring constantly.
- Add the bay leaves, tomatoes, tomato puree, honey and zest and stir. Transfer to a ovenproof casserole with a tight fitting lid.
- Cook for 1 1/2 hours until the vegetables are tender. Remove the bay leaves and zest. Serve with the remaining parsley as a garnish.
- Eat and enjoy!