Djuvec

Ingredients for 4 servings:

• 300 g red bell pepper(s)
• 250 g pointed peppers
• 350 g onion(s)
• 4 cloves garlic
• 4 chili sauce
• 250 g rice
• 1 eggplant(s)
• 600 g tomatoes
• 1 cube of stock
• 300 g pork neck
• 650 ml water
• Salt
• Paprika powder, sweet
• Sugar
• ½ bunch parsley
• 2 tbsp tomato paste
• 1 bay leaf
• olive oil

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

With or without meat

Wash the meat, pat dry, and cut into 3 cm cubes. Wash the bell peppers, remove the stems and seeds, quarter, and cut into 0.5 cm pieces. Peel the onions and roughly dice them. Wipe the eggplant with a cloth and also cut into 1 cm cubes. Wash and finely chop the chilies. Finely chop the garlic. Make a cross-shaped cut in the tomatoes, blanch them in hot water, and refresh. Then peel and chop them. Brown the meat in a large pan with olive oil, remove and keep warm. Sauté the onions in the remaining oil and add the bell peppers. Sauté together for about 5 minutes. Now add the eggplant, chilies, and garlic and sauté for another 3 minutes. Rinse the rice, drain well, and add to the pan. Let it cook briefly. Add the chopped tomatoes and sauté for another 3 minutes. Then add the water and the stock cube. Stir carefully. Bring to a boil briefly. Then stir in the tomato paste, add the bay leaf, and season generously with the spices. Simmer everything with the lid on and on low heat for about 25 minutes. Add more water if necessary. After 15 minutes, return the meat to the pan. When the rice is saturated and the liquid has almost evaporated, season again and stir in the chopped parsley.