Sautéed vegetables with rice

Sautéed vegetables with rice

Đuved

By
From
Dalmatia
Serves
8-10

Turkish or Middle Eastern in origin, this dish is very popular in Croatia and is usually served with barbecued meats. However, it can also be eaten on its own and served hot or cold. Some people make duved without rice during the summer months and preserve it in glass jars to enjoy it all year round, as it keeps for many months.

Ingredients

Quantity Ingredient
200ml extra virgin olive oil
5 garlic coles, crushed
500 grams red onions, chopped
500 grams yellow capsicums, chopped into 1 cm cubes
500 grams tomatoes, crushed
2 tablespoons tomato paste
4 bay leaves
3to oregano, thyme and rosemary, chopped
500 grams zucchini, chopped into 1 cm cubes
500 grams eggplant, chopped into 1 cm cubes
2 teaspoons sugar
200 grams short-grain white rice
sea salt
freshly ground black pepper

Method

  1. Put half the olive oil and the garlic in a saucepan over high heat and cook the garlic for just a few seconds. Add the onion and sauté until soft, about 10 minutes. Add the capsicum and cook until soft, another 5 minutes, then add the crushed tomatoes, tomato paste, bay leaves and fresh herbs. Cook for about 10 minutes.
  2. Put 50 ml of the remaining olive oil in a separate pan over high heat and sauté the zucchini until nice and golden brown, but do not let it get soft. Season with salt. Add the zucchini to the saucepan with the cooked capsicum and onion. Repeat the procedure with the eggplant. Add the sugar and adjust the seasoning. Remove from the heat
  3. Cook the rice in seasoned boiling water for 10 minutes – it should still have some bite.
  4. Mix the rice into the vegetables in the saucepan, cover and let it rest for 30 minutes before serving.
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