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)