Original Serbian Djuvec

Ingredients for 4 servings:

• 200 g eggplant(s) (can be omitted)
• 150 g beans, green
• 150 g peas
• 4 dl meat broth
• 400 g potatoes
• 1 clove(s) garlic
• 100 g rice (long grain rice)
• 6 tbsp olive oil
• 1 bunch of parsley
• 1 pinch(s) of pepper
• 300 g bell pepper(s), red and yellow
• 1 pinch of salt
• 6 pork chops or lamb chops
• 150 g tomatoes (also from a can)
• 4 onions

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Pat the chops dry with kitchen paper and fry them vigorously on both sides in the heated oil. Then sprinkle with salt, pepper, and paprika and keep warm. Peel and dice the onions and garlic cloves, and fry in the drippings until golden brown. Deglaze with a little stock and transfer the mixture to a large, lidded pan. Then add the remaining stock and bring to a boil. Wash the vegetables, slice the peppers, trim the beans, remove any excess strings, and cut into bite-sized pieces. Score the tomatoes crosswise, briefly place them in boiling water, then rinse and peel off the skin. Halve them, press out the seeds, and roughly dice the flesh. Wipe the eggplants with a cloth, peel them, and slice them. Peel the potatoes and cut them into small cubes or slices. Clean the peas. Add everything to the stock along with the rice, stir gently, cover the pan, and cook over low heat for about 20-25 minutes. Season to taste, add more seasoning if desired, and sprinkle with chopped parsley. Place the meat on top and bake in the oven for another 20-30 minutes. Almost all of the juices should be absorbed. Djuvec can also be prepared without meat.