Djuvec à la Dragi

Ingredients for 4 servings:

• 3 m.-sized onion(s)
• 1 jar bell pepper(s), grilled (large jar) approx. 650 g
• 2 can/n tomatoes, peeled, 425 g each
• e.g. sunflower oil
• 2 cans of peas (approx. 300 g each) or 600 g frozen peas
• 2 tbsp Vegeta
• 1 tsp sweet paprika powder
• pepper, black
• 4 tsp parsley, frozen
• 1 tsp sugar, optional

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

“Yugoslavian” Djuvec without rice

Drain the peas (if canned), dice the onions, drain the pickled peppers (reserving any residue from the pickling process) and cut into medium-sized cubes. Drain the tomatoes in the same way, reserving the liquid and cutting the flesh into cubes. Set everything aside. Heat a little oil in a deep pan and lightly sauté the onions, then add the peppers and sauté. After 10-15 minutes, add the tomatoes with their reserved juice and the peas, and simmer for another 10 minutes on low heat. Season with Vegeta (no salt), pepper, parsley, and paprika. If necessary, counteract the acidity with sugar. Simmer on low heat, stirring occasionally, until the desired consistency is reached. Tips: Djuvec goes perfectly with minced meat dishes or other meat dishes combined with chopped onions, ajvar, and pickled peppers as a standalone side dish. French fries go well with this dish, as does rice, which is classic Djuvec rice. The cooking time depends on personal taste; we often cook the side dish the day before and then slowly warm it up under running water. Enjoy!