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 ▢ 1-2 tablespoons butter ▢ 1 yellow onion large, peeled, diced ▢ 2 carrots medium, peeled, diced ▢ 1-2 garlic cloves peeled, minced ▢ 2-3 to matoes medium, peeled, crushed ▢ 1 tablespoon paprika ▢ 1 teaspoon sugar ▢ 1-2 bay leaves ▢ 2-3 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
In a large, deep pan (or shallow pot) heat oil and butter over medium high. Add onion and carrots and sauté until translucent.
Add garlic, tomatoes, paprika, sugar and bay leaves. Sauté 5 to 10 minutes, then add water. Simmer 5 minutes.
Add bell peppers, eggplant, salt and pepper. Mix thoroughly. Cover (⅘ths of the way) and simmer on low for 40-50 minutes. (If a lot of ratatouille evaporates add a little more water.)
Take the bay leaves out, garnish with parsley. Serve over rice, polenta or by itself.
Serving: 2 -3 laddles Sodium: 74 mg Sugar: 15.7 g Fiber: 8.9 g Cholesterol: 15 mg Calories: 233 kcal Saturated Fat: 4.6 g Fat: 13.5 g Protein: 4.1 g Carbohydrates: 27.1 g