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–+ servings

Djuvec (Đuveč) - Balkan Ratatouille

Aida
Djuvec (Đuveč) is a slow-simmered vegetable dish loved across the Balkans. This is a vegetarian version.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Course Main Course
Cuisine Bosnian, Croatian, Kosovo, Macedonian, Montenegro, Serbian, Slovenian
Servings 4
Calories 233 kcal

Ingredients
 
 

  • 2 tablespoons oil
  • 1-2 tablespoons butter
  • 1 yellow onion large, peeled, diced
  • 2 carrots medium, peeled, diced
  • 1-2 garlic cloves peeled, minced
  • 3 tomatoes medium, peeled, crushed
  • 1 tablespoon paprika or more
  • 1 teaspoon sugar
  • 1-2 bay leaves
  • 2-3 cups vegetable broth substitute with warm water with 1 tablespoon of stock powder, 1-2 tablespoons Vegeta, or 1 bouillon dissolved in warm water
  • 2 yellow bell peppers cored, diced
  • 2 red bell peppers cored, diced
  • 1 eggplant large, peeled, diced
  • 1 zucchini large, peeled, diced
  • salt and pepper to taste
  • 1 tablespoon parsley fresh, minced

Instructions
 

  • In a large, deep pan (or shallow pot) heat oil and butter over medium-high. Add onion and carrots and sauté until translucent (about 5 minutes).
  • Add garlic, tomatoes, paprika, sugar, and bay leaves. Sauté 5 to 10 minutes, then add a little bit of broth. Simmer for an additional 5 minutes.
  • Add bell peppers, eggplant, zucchini, salt, pepper and remaining broth. Mix thoroughly and cover almost all the way. Simmer on low for 40-50 minutes, or until the vegetables are completely tender. (There should be just a bit of liquid left in the pan so it's stewy but not soupy.)
  • Take the bay leaves out, garnish with parsley, and serve.
  • (Optional) Preheat oven to 350°F (180°C). Transfer to a baking pan and bake another 15-20 minutes, or until a slight crust forms on top of the veggies. (Add more broth as needed so the vegetables don't dry out.)
  • Serve djuvec warm with some homemade Balkan bread, pogacha, rice, polenta, as a side to grilled meats like rissoles, or even fish.
    Store leftovers in an airtight container for up to 1-2 days. Anything longer, and the vegetables will become too mushy.
    Reheat djuvec (đuveč) using your preferred method, but add a splash of broth or water.

Video

Notes

  • Dish Variations
Add Meat. Separately sear meat, and add to djuvec (đuveč) when adding eggplant. 
Spicy Kick. Add one or two chili peppers, or a plentiful pinch of red pepper flakes for a dash of spice.
Add Grains. Add a cup of rice, bulgur, or quinoa when adding eggplant. In this case, add more liquid (broth) to the stew throughout stewing. Alternatively, cook rice on the side and top with djuvec (đuveč).
Cooking Methods. Stovetop, stovetop plus oven, or oven only all work.
 

Nutrition

Serving: 2-3 laddlesCalories: 233kcalCarbohydrates: 27.1gProtein: 4.1gFat: 13.5gSaturated Fat: 4.6gCholesterol: 15mgSodium: 74mgFiber: 8.9gSugar: 15.7g
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