Oven stew (đuveč) with ajvar and homemade sausage

Oven stew (đuveč) with ajvar and homemade sausage

    

September 26, 2019

Ajvar oven stew (đuveč) is a true example of how just a few spoons of ajvar transform one ordinary dish into a feast for all the senses.
Đuveč is basically rice with a few additional ingredients, and as such, it is extremely good for all those moments when you find yourself in the fridge you find a bit of everything or when we do not have much time to make warm homemade food. Đuveč is just like Italian risotto, Spanish paella or American jambalaya, and it owes its distinctive taste to seasonal, local foods.
Vegetables in a đuveč are obligatory, seasonal, and the better the variety, the better the taste. We bring in the recipe the vegetables we made our stew with, and you can make the combination you like the most, from potatoes, green beans, peas, cauliflower, to the obligatory onions and tomatoes, as well as red peppers, which are indispensable in home cooking. so it almost always ends up in the dish.
That is why, in order to intensify that wonderful taste of red pepper, we made our đuveč with ajvar as the main spice and turned this humble meal of our childhood into an irresistible bite that we heartily recommend you to try.

  • Prep: 20 mins
  • Cook: 40 mins
  • Yields: 4-6 servings

Ingredients

300g of white round rice

3 smaller onions

3 red peppers

5 medium size tomatoes

150g green string beans

150g peas

1 zucchini

3 tablespoons of ajvar

1 bundle of fresh parsley

oil

salt, pepper and, if desired, a teaspoon of ground grounded paprika

1 pair or about 500g of homemade sausage

Directions

Wash the vegetables and chop them.

Rinse the rice under a stream of water and allow it to drain.

On a couple of tablespoons of oil in a large pan, fry the onions until they are glassy with a pinch of salt, some pepper and, if desired, hot paprika. Then add the red peppers, tomatoes and rice, and gradually and if necessary, drizzle with about 500ml of water or broth to simmer for up to 20 minutes. The rice does not need to be fully cooked and any excess liquid will evaporate in the oven.

Remove from heat and stir in the rice with the ajvar and the rest of the finely chopped vegetables.

Stack everything in a fireproof bowl, line the chopped sausages on top and bake in an oven preheated to 200C for about 20 minutes.

Finally add the chopped parsley and serve.

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