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Balkan Ratatouille

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.
5 from 1 vote
Prep Time 10 mins
Cook Time 1 hr 10 mins
Course Main Course
Servings 4
Calories 233 kcal


  • 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 laddlesSodium: 74mgSugar: 15.7gFiber: 8.9gCholesterol: 15mgCalories: 233kcalSaturated Fat: 4.6gFat: 13.5gProtein: 4.1gCarbohydrates: 27.1g
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