Guvech is a simple and hearty dish, it can be served either independently or as a side dish. The dish belongs to the Moldavian, Bulgarian and Romanian cuisine. Guvech is prepared both with meat and only from vegetables. Today I offer a lean version with beans and rice. Vegetables can be combined to taste.
Soak the beans in cold water overnight. After that, wash the beans a couple of times, put them in a saucepan, pour water, add salt (0.5 tbsp.) and boil until tender, about 50-60 minutes. Toss the finished beans in a colander.
Then wash the eggplant, cut into cubes, add salt (0.5 tsp), mix, pour cold water, leave for 20 minutes to remove the excess bitterness. At the end of the time, drain the water.
Transfer the eggplant to a frying pan greased with olive oil (2 tablespoons). Fry for 7-10 minutes. over medium heat.
Peel the onion and garlic, cut into cubes and fry in olive oil (2 tablespoons)) for 3-4 minutes.
Rinse the steamed rice in cold water several times.
Wash the bell pepper, peel the seeds, cut into cubes.
Add rice and pepper to the onion and garlic, add salt (1 tsp) and fry for another 5-7 minutes.
Wash the tomatoes, cut into slices. At the bottom of the mold, spread out the slices of two tomatoes.
Spread the onion, garlic, rice and bell pepper on top.
Next, fried eggplant.
Then boiled beans.
Then carrots, grated on a coarse grater.
Last, arrange the remaining tomato slices. In 120 ml of water, stir the salt (0.5 tsp) and pour into the mold. Sprinkle with spices (I have Italian herbs) and send to the preheated oven to 190 gr. Cook for 25-30 minutes.