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Balkan Ratatouille

  • Author: Balkan Lunch Box
  • Prep Time: 10 mins
  • Cook Time: 70 mins
  • Total Time: 1 hour 20 minutes
  • Yield: 4 1x
  • Category: Main Course


Balkan Ratatouille (đuveč) is a rich vegetarian dinner dish. Meat lovers are welcome to add grilled chicken or beef on the side.  Let this one simmer for a while and then dip in, not with utensils but with bread.


  • 2 tablespoons oil
  • 12 tablespoons butter
  • 1 yellow onion (large, peeled, diced)
  • 2 carrots (medium, peeled, diced)
  • 12 garlic cloves (peeled, minced)
  • 23 tomatoes (medium, peeled, crushed)
  • 1 tablespoon paprika
  • 1 teaspoon sugar
  • 12 bay leaves
  • 23 cups of water
  • 2 yellow bell peppers (cored, diced)
  • 2 red bell peppers (cored, diced)
  • 1 eggplant (large, peeled, diced)
  • Salt and pepper to taste
  • 1 tablespoon parsley (fresh, minced)


  1. In a large, deep pan (or shallow pot) heat oil and butter over medium high. Add onion and carrots and sauté until translucent.
  2. Add garlic, tomatoes, paprika, sugar and bay leaves. Sauté 5 to 10 minutes, then add water. Simmer 5 minutes.
  3. Add bell peppers, eggplant, salt and pepper. Mix thoroughly. Cover (4/5ths of the way) and simmer on low for 40-50 minutes. (If a lot of ratatouille evaporates add a little more water.)
  4. Take the bay leaves out, garnish with parsley. Serve over rice, polenta or by itself.


  • Serving Size: 2-3 laddles
  • Calories: 233
  • Sugar: 15.7g
  • Sodium: 74mg
  • Fat: 13.5g
  • Saturated Fat: 4.6g
  • Carbohydrates: 27.1g
  • Fiber: 8.9g
  • Protein: 4.1g
  • Cholesterol: 15mg

Keywords: balkan ratatouille, ratatouille, djuvec

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